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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
minutes
Pickling time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Calories
33
kcal
Author
Alida Ryder
Ingredients
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
Instructions
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.
Nutrition
Calories:
33
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
314
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
317
IU
|
Vitamin C:
48
mg
|
Calcium:
6
mg
|
Iron:
1
mg