Pickled Chillies recipe
- Dish type
- Side dish
- Vegetable side dishes
These pickled chillies are great in salads, sandwiches and wraps, or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the chillies.
209 people made this
- 500g (1 1/4 lb) long yellow chillies, cut into thick slices
- 500g (1 1/4 lb) green or red chillies, cut into thick slices
- 1.4L (2 3/8 pints) vinegar
- 450ml (16 fl oz) water
- 3 cloves garlic, crushed
- 1 onion, chopped
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Place the chillies into a large pot. Add the vinegar, water, garlic and onion. Bring to the boil, then reduce heat to medium low and simmer for 5 minutes.
- Ladle peppers into sterilised jars, and fill to the top with the liquid, leaving a .5cm (1/4 in) headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
- Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(86)
Reviews in English (68)
Brilliant with Mexican food.-01 Aug 2016
by Kelly Donovan
It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra and added all sorts of different peppers esp hotter ones like chili peppers to give it a bit of color and extra kick since the vinegar and cooking will take away the heat of the peppers. BTW, if you don't like the heat of the peppers, you can add a little oil to the bottom of the jars before filling and it will help to take away some of the kick of the peppers! I also put some pickling salt in the vinegar/water before boiling, just a TBSP or so. Takes away a bit of the sour taste some might get. I also filled the jars differently, making it a lot easier and a lot less dangerous in my opinion. Instead of actually cooking the peppers, onions, garlic, and spices with the Vinegar/Water; I stuff them into clean jars and poured the really hot vinegar/water mixture over them. I then re-cooked the jar with lids on to make them seal, like the recipe. This allowed the peppers to cook in the jars through the boiling process, but not lose as much heat and crunch. It was also a little easier in my opinion, allowing me to stuff my jar completely with the cool, just cut ingredients, instead of having to ladle and stuff hot peppers into the jars, making sure they were filled and not burning myself in the process. Hope that helps and thanks for the great idea!-02 Dec 2009
by The Big Dadu
Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.-15 Nov 2008
When you are a chilli head like me and have 30+ chilli plants in your garden, then there will be a moment when you have more chillies than you can eat fresh. So the obvious question arises: what to do with the other chillies before they start to perish?
There are ofcourse a few options such as: drying them, making chilli powders, making hot sauses or sambals, preserving them in oil, .
However today we will pickle them. The great thing about pickling is that you don't need fancy equipment and that it can be done in even the tiniest kitchen. It will give your chillies a lot of flavour and a very long shelve life.
Let's get on with it in the next step!
- 4 oz. (113 g) green chilies, discard the seeds and sliced into pieces
- 1 cup Chinese rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup water, boiled
- Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
- In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.
- 250g medium-sized green and red chillies
- 2 bay leaves
- 6 black and 6 pink peppercorns
- 1tbsp coriander seeds
- 1 level tbsp salt
- 4 level tbsp caster sugar
- 600ml white wine vinegar or rice vinegar
- 1-2 tall jar(s), sterilised
With a very sharp knife, cut the stalk end off the chilli and carefully slit each chilli from the stalk to the tip and remove the seeds, use the handle of a teaspoon. (Check the chillies will fit in your jar/s and trim them if necessary.) Lay the chillies down in one layer in a shallow dish, with the bay leaves, and pour boiling water over them. Leave for 5 mins. Drain well.
Divide the peppercorns, coriander seeds and salt in the jar(s), then pack in the chillies and bay leaves.
Heat the sugar and vinegar over a low heat until the sugar dissolves. When hot, but not boiling, pour the syrup into the jar(s). Cool, put the lid(s) on. Seal and label. Chill. Leave for 2 weeks before using. They should keep 4 months.
Indian Chilli Pickle
If you have been following along you know I like pickles, pickled cucumber, chillies, tomatoes, giardiniera. All these rely on salt and vinegar. I also happen to love Indian chilli pickle.
Indian pickles are different that pickles from Europe in that they seem salt or oil based. I don’t think they are meant to be preserved for months at a time but I could be wrong. Small spoonfuls daubed onto the side of a plate enhance the main dish and they can turn a rather plain starch – rice or flat bread – into a mouthwatering treat.
I first had this pickle at my dear friend’s house. I happened to stop by shortly after his mother-in-law made it. Visiting from India, this beautiful woman smiled warmly when I asked for a taste. She was surprised that I liked it. Hot, tart, savory, a bit bitter with an unusual funk I could not place my finger on. It was greenish-yellow, quite viscous, and a little gritty. And apparently highly addictive.
I quickly begged a small jar. It lasted a few weeks before I had greedily eaten it all. No, not as a side accompanying rice or flat bread as described above, but out of the jar. With a spoon.
My wife, aka “The Accountant,” couldn’t understand why I was drawn to this fiery condiment. Just the smell put her off.
“How can you eat that stuff?” she asked.
I’d respond with a shrug, and proceed to lick off the spoon, grinning like a fool.
The next time my pals’ MIL was in town I got a bigger jar and a promise to show me how to make it. Unfortunately, our schedules did not allow me to watch the magic.
Fast forward to last week. I was having a bit of rice.
“Honey? Where’s the green chilli pickle?”
“I ate it all.” the Accountant answered from the other room.
I was dumbfounded! Upon cross-examination it seems the Accountant had developed a taste for it herself and, had somehow wiped out the last quarter of the jar. With two addicts in the house, we needed a fix. While the MIL is not due in town until winter, we needed that exotic elixir sooner than later.
Last Friday I was pulling in the chillies and ended up with close to 5 lbs of Indian chillies from two plants given to me by my friends wife, the daughter of the source of the green magic. I scoured the internet for Indian green chilli pickle and after a moderate search found two recipes that sounded like they might get me close. It was time to get busy.
Reading the ingredient lists I came across Asafoetida. If you are not familiar with this pungent seasoning, and I wasn’t, here is a brief description.
Asafoetida is the dried sap from the root of a wild fennel plant ground into a powder. Rich in sulfurous compounds, it is a common ingredient for Jains cookery. Jains eschew eating root vegetables for religious reasons and therefore do not eat garlic or onions, both of which are rich in sulfur. The Asafoetida replaces that flavor component and is in fact the unique flavor that I initially detected in the pickle. It’s known colloquially as “Devil’s Dung.” Perhaps that gives an indication of its’ potency. For more information check out the wiki article. I looked at three stores and finally just went to a spice store where I purchased their small jar. I think it will last a long time.
The two recipes I found have chillies, asafoetida, salt, mustard seeds, fenugreek, and turmeric in common. One calls for the chillis to be tossed with a small amount of salt, drained, then cooked in oil, while the other is a no-cook recipe that uses a lot of salt – 250 grams per kilo of chillies . I decided to make them both and compare the results. I don’t expect to replicate my friends MIL’s results, but perhaps I can hold myself over until she unveils her method.
Cutting nearly 3+ lbs of chillies with kitchen shears takes a bit of time. You may want to just trim off the stem end then use a food processor to chop them coarsely. I was killing time while babysitting the pressure canner so time wasn’t critical to me. I did manage to get a hand cramp. Oh, the sacrifices we make!
This recipe comes from the blog Multiculturiosity.com and is oil based. It is a multi day prep process. I hope it is worth it.
- Wash and dry the chillies.
- Cut off stalks and slice chillies across into small slices and place in bowl
- Remove seeds if you want to reduce the heat, I left them in.
- Sprinkle with salt and turmeric, mix evenly, place in a strainer over a bowl or dish into which the excess water can drip, cover and leave for 2 days in a warm spot.
- On the second day, soak the mustard seeds in the vinegar overnight, then grind in an electric blender with the garlic when you’re ready to start cooking.
- Sterilize three half pint jars and lids.
- Heat oil in a large pan and add the fenugreek and nigella seeds.
- Stir until the fenugreek is golden brown about 10-20 seconds
- Add the asafoetida, stir, and add the blended mustard seeds/garlic mixture and the chillies together with any liquid that ended up in the bowl.
This one comes from this great blog with a small change. Instead of all sesame oil originally listed, I used safflower oil with just a splash of sesame oil. I also like that she got the recipe from her friend’s Mom. Moms are the best cooks, don’t you think?
- Wash and pat dry the chillies, cut into small pieces and put in a large bowl.
- Add all the ingredients except oil and mix well till the chilli pieces are evenly coated with the salt and spices.
- Slowly pour the oil on top of the chillies and gently stir it in.
Well, I couldn’t wait – after 3 days I had to give them a taste, I figure they’ll only get better.
And here is the salt based.
At this point I think I like the oil based better – the chillies are more tender, but… it is far too early to tell. The flavors are close, it is just the textures that are different. In any event, I’m pretty sure they both will be enjoyed, and while not the same as the one I’ve had before, they are good.
Question that you, the readers, asked:
Once done, do you put them in a pressure canner or boiling water bath?
No, the jars do not need a pressure canner or boiling water bath as you have pure vinegar only in the jars, that doesn&rsquot ferment. The peppers will last years in the jars with no problems.The only thing you need to do is sterilize the jars before you fill them.
Also, vinegar destroys botulism, and this recipe is pure vinegar. Just make sure the vinegar you use is at least 5% or higher acetic acid.
When you sterilize the jars do you put the lids in with the boiling water?
When I sterilize the lids, I do not put them together with the jars. I clean them in warm water with soap and dry them well, then I just boil some water and add them for the last 2 minutes to sit in that hot water.
The new guideline is to not even boil the lids, but for my peace of mind, I think you should place them in hot water at least for few minutes before you use them. (here is the link for that:https://www.freshpreserving.com/canning-lids-101.html).
Can you use old canning lids or should you purchase new for the canning?
I try to replace any lids that do not look good, if they are too old or have rust on them, I replace them.
How full should the can peppers be filled with the vinegar?
I would recommend you to cover the peppers and their stems with vinegar, they should be all submerged in vinegar. It is a very simple recipe that would take 5 minutes to complete if you have the jars ready.
Does it matter if I slice the peppers into rings with this method?
No, it doesn&rsquot matter. However, make sure the peppers are all submerged in vinegar. Use at least 5% acidity vinegar and do not add anything else to the recipe.
Do you heat the vinegar before pouring over the peppers?
No, I don&rsquot. If I would, it would say in the recipe, right?
Should the jars be stored in the fridge?
No, there is no need for keeping them in the fridge. You need to keep them in a cool pantry, cellar or basement that is not heated, as you would do with any other cans you prepare for winter.
Would it be possible to add peppers to the jar of vinegar as I pick them? I don&rsquot have enough ripe to fill a jar but more than I can eat before they go bad.
This is a canning method, not a quick pickling. I do not recommend it. You would end up with different stages of the pickling process as you keep adding peppers to a jar that has older peppers already marinating inside.
You also create a great environment for bacteria to develop because you keep opening the sterilized jar to add more peppers.
Solution: I would look for a smaller jar where I can preserve a small batch of peppers or find other ways to preserve just a few of them (you could dry or freeze them for example).
Can I use distilled white vinegar instead of white wine or apple cider vinegar?
Any vinegar that has 5% acidity or more can be used.
I&rsquom wondering if you can add cauliflower and carrots with the hot peppers before adding the vinegar.
You can, but I do not recommend it. Your cauliflower and carrots are going to be very spicy as they will take the taste of the peppers. I would keep the recipe as it is.
How do you keep the peppers from floating in the jar?
They will not float if you put them right next to each other and as many as they fit without breaking them.
I am going to try your recipe but would like to add some spices and garlic. Should I boil the vinegar and spice mixture before pouring over the peppers when adding spices?
If you boil the vinegar and add spices and garlic it is not going to be my recipe anymore.
I would suggest you look for a recipe that would tell you how to do what you want and skip this one. (You are killing me, people! Why would you start messing around with the easiest, straightforward recipe that you will ever get in your life? Isn&rsquot life complicated enough?)
Is there anything special I need to do with the peppers? I know to wash and clean them, but was curious if they need to soak somehow first?
Follow the recipe, please. It will tell you exactly what you need to do.
Do you have a recipe for &ldquoHot Giardiniera&rdquo?
If the recipe you are looking for is not on the site already, then I do not have it. This is available for any other recipe requests you might have.
I understand that it&rsquos not in your recipe, but would it be ok to add something like garlic or oregano to this?
Again, if my recipe says nothing about adding garlic, oregano and other spices, then don&rsquot do it. Or do it and see what you come up with, but please do not come back to me and complain afterwards.
I take responsibility for a recipe I wrote, I cannot be responsible for what you do in your personal kitchen.
Down the road when you open a jar to get some of the pickled peppers do you need to refrigerate the rest of the jar since it has been opened? And do you know how long the open jar will last?
Yes, I would refrigerate the opened jar. I keep mine in the fridge as well, and the unopened ones in the pantry, in a cool place. They last a long time, vinegar is a great preservative.
I throw them away in the summer, if they end up sitting in the fridge for a few month and make a new batch when the hot peppers are available at the Farmers Market.
Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.
Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.
How would you rate Pickled Hot Chiles?
My new addiction. Oh my goodness, I put them on everything.
These are truly great. Made them a few weeks ago and there’s only three or four left. Good on avocado toast, tacos, Or just straight from the brine. Super hot, but I can’t stop eating them. This is a new staple I’ll make whenever I run out, and I’ll definitely figure out something to do with the brine - it too is good on its own.
This takes literally less than 5 minutes to make and they are certainly addictive. I made them last night, put some on a toasted bagel with cream cheese for breakfast and I can still taste them in the back of my mouth. Make these.. NOW.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Best Types of Chillies for Pickling
I have used a wide variety of chillies and they seem to all work well. My personal favourites are:
- Thai chillies – great for when you want a lot of heat.
- Cayenne peppers/jalapenos – best if you want something meatier and milder.
What Part of the Chilli to Use
Always cut off the stem. As for the rest of the chilli, it depends on how hot you want the final product to be:
- Hotter – leave the seeds and membrane.
- Milder – remove the seeds and membrane. This is a lot easier to do with chillies that are large like cayenne peppers and jalapenos.
Note: chillies will gradually lose some of their heat during the pickling process and while they are in the jar.
Recipe:Pickled Green Chillies
5-6 green chillies
1/2 cup rice vinegar
1 tbsp sugar or as per taste
1/4 tsp salt or as per taste
Wash and slice green chilies into thin slices. Place chili in a bowl of hot water for about 20 seconds and drain water. Add this drained chili slices into the glass bottle.
In a bowl mix rice vinegar, salt and sugar. Just test the taste and adjust salt and sugar as required.
Pour this vinegar mix on chili slices which is in the glass bottle.
Close the lid tightly and store in refrigerator.
Pickled green chili will be ready to serve in few hours or overnight.(When they turn lighter, these are ready to serve.)
Thai pickled red chillies are delicious on all kinds of food.
The first time I tried this simple pickle, I was in Phuket. I had them with a couple skewers of pork satay and had no idea just how easy they were to make. As the pickle isn’t that spicy, you could add them as a garnish for your dishes or just serve them at the table and let people take as much as they like.
Are you ready to make the easiest spicy pickle recipe I know of? The chillies are naturally sweet so no need to add sugar. I don’t. That said, preparing Thai food is all about getting the right balance for you. Some people like to simmer the vinegar and add a little sugar dissolve it. That is totally optional and completely up to you.
Slice the chillies thinly and remove seeds if you prefer a milder pickle.
Place the chillies in a bowl and add the vinegar. You’re work is now done!