Quick Pickled Chillies are a tasty condiment for spicing up stir fry dishes, soups, Asian rice dishes, burgers, or Russian ones such as Plov. It’s also a great way to punch up a hot dog in a bun, much tastier than plain ketchup and mustard (so spicy)! I love pickled foods. Dill Pickles and Quick Pickled Pattypan Squash taste amazing on burgers, you need to try it!
I have so many chilli peppers growing in my garden, and it seemed like they ripened all at once. It’s always convenient to have fresh chillies growing in the garden, but I had 2lbs/1kg of ripe chilli peppers, so many peppers. This is the easiest way to preserve a whole bunch of peppers.
I like to grow spicy peppers. I crave the fresh kick of spice when cooking. Home grown Thai Bird’s Eye Chili Peppers or Red Cayenne Peppers, which are long and skinny and fit great into glass jars. Perfect when pickling peppers. Any spicy pepper would work, like habanero, jalapeño, tabasco…. there are so many varieties. Just be careful with level of heat each pepper has. Ghost Peppers are some of the hottest varieties I’ve eaten!
Quick Pickled Chillies recipe are a great way to preserve your peppers, so you can eat them when you’re ready. I don’t seal and “can” the jar of peppers, so it can be kept unrefrigerated, I always keep them in the fridge. If you want the whole canning process, check my Canned Pickled Russian Tomatoes recipe.
I just I love the vinegar-y pickled infused blast of flavor it adds to my meals. It only takes 20-25 minutes tops, and is so easy to make. Pickled and fermented foods taste amazing, and are becoming a lost art, this recipe is so easy, it’s worth a try! Hope you love these easy Pickled Peppers as much as I do! Bon Appetit! Приятного аппетита!
Quick Pickled Chillies
Quick Pickled Chillies are a great condiment for punching up the flavour of burgers, Asian soups, noodles, stir frys. Easy Pickled Peppers
Ingredients
- 500 g red Chilli peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 5 cloves garlic peeled
- 1 bay leaf
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1/4 teaspoon celery seeds optional
Instructions
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Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.
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In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.
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Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar.
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Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a 1/4" gap from the top of the jar.
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Close the jar and allow to cool on the counter overnight. Keep refrigerated. It's best to allow the chillies to infuse for a few days before eating. If the brine levels are lower than the chillies, add more brine, or the chillies may turn brown from the exposure the air.
©PetersFoodAdventures.com
I started this website as a way to capture the recipes that I grew up with, and pass them onto the next generation. Being world travellers, there are foods from all over the world, but my passion is primarily the Russian foods I grew up with. 
I really want to try this next year.
I want to pickle in a crock.
Can I use carrots instead of adding sugar?
I am also thinking of a whole bunch of thing including mushrooms all pickled together.
Can I reuse the brine from commercial pickled items.
Thanks
Hi Ronald! Yes, carrots should work for added sweetness, sounds tasty. I wouldn’t re-use commercial brine. Start from scratch. 😊
Привьет Peter! Спасибо большое for this recipe. Studied in Russia a few years and missed the pickled veggies friends would bring us after a weekend at their dachas. Ran into a slight hick up though. Not sure if I ddnt poke the chilies enough, they’re still floating after a night of cooling. How long should I wait for them to infuse and sink down before they start discoloring? Or maybe I ddnt pack them tight enough?
Привет Kamo! Thanks so much for checking it out! It sounds like you didn’t pack them tight enough in the jar. They shouldn’t be floating because they’re so tightly packed. Give them a bite and see if they’re pickled enough for you, otherwise I’d try again with the same chilies and pack them tighter in a smaller jar maybe, or add more chilies. Hope this helps! 😊
Do you ever can your pickled chilies? If so, is there anything else that you do? We live in an area where it is difficult to grow or to get fresh vegetables so we travel to another state starting in July to buy vegetables and do a lot of canning.
Hi Henry, thanks for reaching out. Yes you can definitley can this recipe. I would suggest using the same water canning method that you will use to can the rest of your vegetables. 🙂
Peter, what specific type of red chillie pepper do you use? Are the ones you use very hot or more “sweet”? Thanks!
Hey Ken! Usually I grow a cayenne pepper which is moderately hot. But this could work with any pepper, hot or sweeter.
I’ve used this pickled chilli recipe a few times now. It’s easy and delicious.
Thanks Helen! Glad you enjoy it! 😊
This looks like such a simple and easy to follow recipe. I love pickled chillies although I usually prefer peppers. I can’t wait to try this at home. Thank you for sharing!
This is great !!!! and so easy !!!! Must be great to have an abundance of chillies at home 🙂
Thanks Lynne! I usually like to have a slow and steady stream of peppers growing, but it all just ripened at once, so this was awesome to make again 🙂
Wow, thank you for sharing this, Peter! I didn’t imagine it’s so easy to make. Look at the beautiful redness – really appetizing – and what a nice garden you have!
Ah, coriander seed is another unknown herb …. just learnt from Russian black bread (on the web). It tastes like coriander leaves?
Thanks Rotwein! You can easily omit the coriander seed. It tastes different from the leaves. And yes, so easy to make, makes me wonder why we ever bought store ones!