Pickled Chillies

It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.

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750ml jar
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Prep: 5 minutes
Cook: 3-5 minutes

Ingredients

Pickled Chillies

  • 12-15 large chillies
  • 1 tbsp maldon salt or similar flaked salt
  • 1 tbsp caster sugar
  • 250ml rice wine vinegar
  • 250ml water
  • 1 star anise
  • 1 tsp fennel seeds
  • 1 tsp corriander seeds
  • 1 tsp peppercorns
  • 1 bay leaf

Method

Pickled Chillies

  1. Prick the chillies all over with a pin and place in a sterilised 750ml jar.
  2. Place all the remaining ingredients in a stainless steel saucepan and place over a moderate high heat and bring to a strong simmer. Remove it from the heat and pour over the chillies in the jar and seal (be sure to cover the chillies).
  3. Refrigerate and leave for at least 4 days before eating.

Recipe Ideas

Lamb served and ready to eat
Greek Barbecued Lamb

Chargrilled Loin Chops
Chargrilled Loin Chops with Mint Butter on a Medley of Summer Beans and Crushed New Potatoes

6 portions

Prep: 15 minutes
Cook: 20 minutes

Herb Roasted Chicken Breast
Herb Roasted Chicken Breast

Prep: 15 minutes
Cook: 1 hour and 30 minutes

Keywords:
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Categories:
sidedishes 
vegetarian