Pickled Chillies



Pickled Chillies
Nutrition Information
  • Serves: 50
  • Serving size: 15g
  • Calories: 1
  • Fat: 0 grams
  • Saturated fat: 0 grams
  • Unsaturated fat: 0 grams
  • Trans fat: 0 grams
  • Carbohydrates: 0 grams
  • Sugar: 0 grams
  • Sodium: 0 grams
  • Fiber: 0 grams
  • Protein: 0 grams
Recipe type: Chilli pickles
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Pickled Chillies are very easy to make. All it takes is bring some vineagr to the boil. Pour this over topped Chillies in a jar and that's it. Job done. Use a pickling vinegar to improve the flavour. Chopped onions and picking spices may also be added to provide another dimension. Any Chiliies can be used but milder varieties like Jalapenos or Banana Chillies are particularly good when pickled
  • Chillies – 500 grams
  • White vinegar – one cup (see notes)
  1. Wash the Chillies. Use a paper towel to dry them. Make sure that all moisture is eliminated.
  2. Cut the stalks off the Chillies
  3. Bring the vinegar to boiling point on the stove. Remove and allow to cool slightly
  4. Sterilize a jar by washing it in hot soapy water. Rinse under the tap until all the soap suds have been removed. Allow to air dry
  5. Fill the jar with the Chillies
  6. Pour the slightly cooled vinegar over the Chillies
  7. Allow to rest so that any air bubbles rise to the surface.
  8. Place the lid on the jar. Turn it upside down and upright a couple of times to bring any trapped air to the surface.
  9. Open the jar again to release any air that has risen
  10. Seal the jar again. Place in a cool place for about six weeks.
  11. After the six-week period the Chillies will be ready to be eaten.
For best results use a pickling vinegar.

Instead of using vinegar the Chillies can be fermented in a brine solution. This process will create it own acetic acid and preserve the Chillies

Keywords: Pickled Chillies