Quick and Easy Home-Made Chili Pickles Recipe
Pickled chilies are a great way to preserve that just picked flavour, and they are quick and easy to make.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 1 jar
- A sterilized, wide mouth jar with a tight sealing lid about 500 ml
- Fresh whole chilies enough to fill your jar
- 1/2 cup water preferably bottled still water
- 1/2 cup white vinegar
- 2 teaspoons pickling spice optional
- 2 tablespoons sugar or to taste
Wash the chillies under running cold water.
Poke a few small holes in the top of each chili to allow the pickle to penetrate them.
Add the water, vinegar, optional pickling spice, and sugar to a pot and slowly bring to a boil. Remove from the stove the moment it starts boiling.
Meanwhile, pack the chilies into the sterilized wide mouth jar.
Carefully pour the just boiled pickle mixture over the chilies, leaving no headspace.
Let it cool and remove trapped air bubbles by gently tapping the jar on the table.
Seal, label, and store in the refrigerator.
Use within four to six weeks. (Ours never last that long.)
Use a good quality wine- or sherry vinegar. The better the quality of your vinegar the better the quality of the pickles will be.
English pickling spice consists of dried ginger, yellow mustard seed, mace, allspice, black peppercorns, cloves and coriander seed. If you don't have pickling spice add as many of these as you have on hand.
You won't use all of the pickle (water and vinegar mix). You can store the excess in the refrigerator for later use.