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 1kg/2lbs of ripe chilli peppers, so many peppers.
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 flavour 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 Pickled Chili Peppers as much as I do! Bon Appetit! Приятного аппетита!
Quick Pickled Chillies
- 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
Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.
In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.
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.
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.
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.