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.
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