Pickled Heat
Pickled chillies offer a delightful marriage of heat and tangy preservation that has been cherished across cultures for centuries. Whether made from jalapeños, bird’s eye chillies, or any other variety, these vibrant preserves develop a complex flavour profile as they steep in a brine of vinegar, salt, and often complementary spices like garlic, peppercorns, and bay leaves. The pickling process not only extends the chillies’ shelf life but also mellows their raw heat whilst adding a pleasant acidic bite, making them a versatile condiment that can elevate sandwiches, pizzas, or any dish needing a spicy-sour kick. The rich tradition of pickling chillies spans from Mexican escabeche to Italian peperoncini, with each culture adding its own unique twist to this time-honoured preservation method.
- Serves: 50
- Serving size: 15g

- Chillies - 500 grams
- White Vinegar - approx. 250 grams ( see note)
- Bottle ( s) with tapered neck and caps (see note)
- Wash Chillies and dry. Allow to rest on a kitchen paper towel to ensure that any moisture is eliminated.
- Bring vinegar to just below boiling point in a microwave or on the stove. Do this is in a Pyrex jug in the microwave or pour into same ,if done in pot
- Fill the bottle(s) with as many chillies as you can get in, but leave a little space ( about an inch ) at the top in the neck
- Pour in the vinegar until it covers the chillies. Allow to rest for 5 minutes so that any trapped air can rise to the surface.
- Place the cap on the bottle and turn upside down and upright a couple of times.
- Re-open the bottle to allow any air that has risen out
- Close the cap and place the bottle (s) in a dark place like a pantry for a minimum of six weeks to allow infusion to take place.
- Start using on just about everything you cook or eat. The chillies can be used in the same way as any pickled chillies might be
It is important to note though, it is best to fill the bottle with chillies otherwise they will float to the top, making it difficult to ensure that the chillies are completely submerged under the vinegar ( which is what you need to attempt to achieve)
** Using a tapered neck bottle serves two purposes. First that when the matured Chilli vinegar is being used, it makes it easier to pour. Secondly, the tapered neck will make it easier to prevent the floating of Chillies to the surface when pouring the vinegar
Keywords: Chilli vinegar