Easy quick pickled chillies

Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos.

Easy pickled chillies

I love pickling things. Especially when I have an abundance of in-season produce that I know I won’t get through. Recently I had a huge bag of fresh chillies (chili peppers) and decided to use a few ways to preserve them. I made a big batch of chilli oil but also decided to make a few jars of pickled chillies (pickled peppers).

You can leave chillies whole or slice them as I’ve done. I find they are easier to serve when they’re sliced already in the pickling liquid. They are delicious on pizzas, nachos, tacos and sandwiches and the spicy pickle juice is fantastic in salad dressings and marinades.


  • Chillies. I used red chillies (bird’s eye chillies) but you can use any variety of your choice. This recipe works well with Thai chillies, jalapeños, habaneros, etc.
  • White vinegar. 
  • Sugar. 
  • Salt. 
  • Bay leaves. 
  • Mustard seeds.
  • Coriander seeds.

Easy pickled chillies

How to pickle chillies

Sterilize glass jars then fill with sliced chillies or spicy peppers of your choice and bay leaves. In a saucepan over medium heat, combine vinegar, coriander seeds, mustard seeds, salt and sugar. Bring to a boil and stir to dissolve the sugar. Pour the boiling hot liquid into the jars, filling right to the top. Carefully seal the jar with a tight fitting lid and allow to cool to room temperature then transfer to the fridge. Allow the chillies to pickle for at least an hour (slice them thinner if you want them to pickle quickly) but I prefer them after 2-3 days.

Fresh chilli peppers.

How long do pickled peppers last?

These peppers will last at least 1-2 months kept in the fridge unopened. After opening, they will last 2-3 weeks.

How to use pickled chillies

Serve pickled chillies or pickled peppers on pizza, nachos, tacos and sandwiches. They also make an excellent spicy addition to cheese and charcuterie boards and are delicious served alongside rice dishes and stir-fries. The pickling liquid is delicious in dressings and marinades.

Easy pickled chillies

Easy pickle recipes

  1. Easy pickled radishes
  2. Home-made pickled cucumber
  3. Easy pickled red onions
Easy quickle pickled chillies

Easy quick pickled chillies

Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos.
4.52 from 92 votes
Print Pin Rate
Course: Pickles
Cuisine: American
Keyword: easy pickle recipe, Pickled chillies, Pickled peppers
Prep Time: 20 minutes
Pickling time: 1 hour
Total Time: 1 hour 20 minutes
Calories: 33kcal
Author: Alida Ryder


  • 500 g (1lb) chillies / peppers sliced
  • ½ cup white or cider vinegar
  • ½ cup water
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 2 bay leaves


  • Place chillies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar.
  • Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan.
  • Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
  • Transfer pickled chillies to the fridge and store in refrigerator up to 4 months.


Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 48mg | Calcium: 6mg | Iron: 1mg

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    1. You would need to follow proper canning technique if you want to keep these chillies in the pantry. Please refer to a canning website like Ball website for proper technique.

  1. >These peppers will last at least 1-2 months kept in the fridge unopened

    If you pasteurize them, which is super easy, they will safely last up to a year in a cool, shaded place, no need to keep them in fridge when pasteurized and unopened. They would probably be good even longer, but a year is a good rule of thumb, after which they usually still perfectly safe, but gradually start losing taste and nutrients

  2. Will definitely give slicing for garnish a go. Previously just left whole to eat as side dish. I substitute honey for sugar, think it also helps with keeping sterile. Have put all sorts in to add to flavour, garlic/peppercorn ginger etc. Worlds your oyster. Thanks for this recipe 😉

  3. Dear, I just made some photos for Instagram to show the colours of chili I have found yesterday at street market over here !!!!!! Will do definitely to use these beauties 🙂 Thank you so much !