Quick Pickled Chillies are easy to make, and pack a punch to your favorite meals! I love all things pickled, from Pickled Carrots to Pickled Cabbage. You won't go wrong with this tasty recipe!
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)! Dill Pickles and Quick Pickled Pattypan Squash taste amazing on burgers, you need to try it! I love pickled foods, can you tell?
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.
What Peppers Can I Pickle?
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!
Easy Pickled Peppers
Quick Pickled Chillies recipe are a great way to preserve your peppers, so you can eat them when you're ready. This is not a pantry shelf friendly recipe. I don't seal and "can" the jar of peppers in a water bath, so it can be kept unrefrigerated indefinitely. I always keep them in the fridge, and start eating them right away. If you want the whole canning process, check my Canned Pickled Russian Tomatoes recipe. In my experience, refrigerator peppers can last in the fridge for 1-2 months, but it could be different for you. If unsure, smell it. If in doubt, throw it out!
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!
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
- ¼ teaspoon celery seeds optional
Instructions
- 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 ¼" 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.
©PetersFoodAdventures.com
Camryn
About how long do these pickled chillies last before they go bad? I'm growing chillies for my first time and want to try picking them for future recipes.
Peter's Food Adventures
Hi, this is a quick pickled recipe, so I keep them in fridge for a few weeks (some people say much longer if refrigerated). For longer, you need to do a proper water canning method which will last much longer.
Karin
Looks so yummy and so easy to make thanks cheers karin
Peter's Food Adventures
So glad you enjoyed them! 👍🏻
Ronald Gonshorowski
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
Peter's Food Adventures
Hi Ronald! Yes, carrots should work for added sweetness, sounds tasty. I wouldn’t re-use commercial brine. Start from scratch. 😊
Kamo
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?
Peter's Food Adventures
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! 😊
Henry
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.
Peter's Food Adventures
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. 🙂
Ken
Peter, what specific type of red chillie pepper do you use? Are the ones you use very hot or more "sweet"? Thanks!
Peter's Food Adventures
Hey Ken! Usually I grow a cayenne pepper which is moderately hot. But this could work with any pepper, hot or sweeter.
Helen Dillon
I've used this pickled chilli recipe a few times now. It's easy and delicious.
Peter's Food Adventures
Thanks Helen! Glad you enjoy it! 😊
Billy
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!
Lynne (Lynne's Recipe Trails)
This is great !!!! and so easy !!!! Must be great to have an abundance of chillies at home 🙂
PetersFoodAdventures
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 🙂
Rotwein
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?
PetersFoodAdventures
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!
Aarti
Hello, pickling newbie here. It is ok to use this recipe with sliced chillies? The chillies I have are really hot and long, I'd like to be able to remove smaller portions. Also, how long do you think it will last once opened?
Thank you.
Peter's Food Adventures
Yes, sliced chilies work perfectly fine! Once opened keep refrigerated. Will last a few weeks, but you can determine how long by checking them. 😊
Aarti
Thanks, just made them. Now to try not to eat them for a few days.