• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
  • [widget id=”simple-social-icons-2″]

  • ×

    Home » Sides

    Quick Pickled Chillies

    By Robyn | Published: Jun 25, 2022 | Modified: Jun 25, 2022

    TO THE RECIPE
    image with text overlay for pinterest pin

    Spicy, sharp, sweet, this quick pickled chillies recipe takes just 15 minutes to make. The chillies are a delicious spicy addition to so many dishes; from salads to noodles, soups and curries.

    close up of pickled chillies
    Jump to:
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this recipe
    • FAQ
    • My recipe tips
    • Serving ideas for pickled chillies
    • Storage
    • Variations
    • More condiments/sauces
    • Quick Pickled Chillies

    Why we love this recipe

    • It’s a quick and easy pickle recipe, with just 8 basic ingredients you can pickle chillies in just 15 minutes.
    • Chilli pickles are so versatile – they can be used in salads to noodles, on soups or burgers.
    • A useful condiment to add heat and spice – cooking the same meals for young kids and adults often means things are less spicy than often would like. Having a jar of these pickled red chillies in the fridge means you can easily add some spice.
    • Preserved chillies are a great recipe to use up a lot of chilli peppers.
    • They are a pretty edible gift – and make a change from sweet treats as gifts.

    Ingredients notes and substitutions

    • Fresh chillies – I often buy ‘red chillies’ which, here in Australia, are the most common chillies. These long red chillies that can vary a little in heat. I would suggest cayenne pepper, or for a more a milder heat, use bullhorn chillies. You can also pickle green chillies.
    • Vinegar – I use either apple cider or rice wine vinegar.
    • Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness.
    • Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few!
    Ingredients measured out on individual plates and in bowls

    How to make this recipe

    1. Sterilise your glass jar. (If you are unsure how to sterilise jars please see ‘My recipe Tips’ below.)
    2. Thinly slice the chillies.
    3. In a small saucepan place the vinegar, sugar and pickling spices. Gently heat.
    4. Place your sliced chillies in the sterilised jar.
    5. Pour over the hot liquid, making sure the vinegar covered the chillies.
    6. Seal.
    photo collage to show 4 steps of how to pickle chilli peppers
    a jar full of sliced chillies in vinegar, with mustard seeds and bay leaves just visible

    FAQ

    What do pickled chillies taste like?

    Pickled chillies are sharp, sweet, spicy and, depending on the type of chilli pickled, hot!

    Can you freeze fresh chillies?

    Yes you can freeze fresh chillies. Wash and dry the chillies, slice the chillies in to rings, place on a baking sheet and freeze for 20-30 minutes. Transfer to a container or bag and freeze for up to 3-4 months.

    My recipe tips

    • To sterilise glass jars: Preheat the oven to 120 ˚C / 230˚F. Wash your jars and lids in hot soapy water, but don’t dry them. Whilst still wet, place jars and lids upright on a baking sheet and place in the oven for 20 minutes. Fill immediately.
    • Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to.
    • Dissolve the sugar before adding the bay leaf and spices.
    • You can easily double of triple the amounts of this recipe to make more jars.

    Serving ideas for pickled chillies

    • Sandwiches – turkey banh mi
    • Pizzas.
    • Nachos
    • Add to a charcuterie board.
    • Sesame noodles

    Storage

    These pickled red chillies keep in the fridge for up to 2-3 weeks.

    Variations

    • Whole chillies – you can pickle whole chillies instead of sliced (I find sliced easier to serve). To pickle whole chillies prick them with a pin then proceed as per the recipe.
    • Mix up the spices – use coriander seeds, cumin seeds or black mustard seeds.
    • Herbs – rosemary or oregano.
    • Use the same amount (¾ teaspoon) of honey instead of the sugar. Place in the pan with the vinegar. Using honey adds a distinctive taste to the pickles.
    • Add ¾ teaspoon of soy sauce instead of the salt.
    a plate of pickled chilli peppers with a spoon in ready to serve

    More condiments/sauces

    These easy recipes are great additions to the dinner table!

    • overhead photo of sumac marinated red onions in a white bowl, with fresh parsley leaves to the side
      Turkish Sumac Onions
    • Haydari in a serving bowl topped with fresh mint, fresh dill and olive oil, pink garlic cloves and fresh basil just visible
      Haydari (Turkish Yogurt Sauce)
    • close up overhead photo of bright pink beet raita in a bowl on white background, sprinkled with fresh mint leaves and nigella seeds
      Beetroot Raita
    • coriander chutney in pink bowl and a wooden spoon
      Coriander Chutney

    Quick Pickled Chillies

    Author: Robyn

    These quick pickled chillies are spicy, sharp, and so addictive! This easy recipe is great for when you have a lot of chillies, and they go with so many dishes, from salads to noodles!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Course Side Dish
    Cuisine International
    Servings 20 serves (300ml Jar)
    Calories 6 kcal

    Ingredients
      

    • 150g (5¼ oz) red chillies
    • 120ml (½ c) water
    • 120ml (½ c) white vinegar
    • ¾ teaspoon white sugar
    • ¾ teaspoon salt
    • 1 bay leaf
    • 1 teaspoon mustard seeds
    • ½ teaspoon fennel seeds

    Instructions
     

    • Wash and dry the chillies.
    • Slice the chillies width ways and discard the stalks.
    • Pack the chillies into a sterilised jar.
    • In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.
    • Pour this over the chillies in the jar – the liquid should cover the chillies to prevent the air from getting to them.
    • Store in the fridge for up to a week.

    Notes

    This makes one 300 ml jar, you can easily double the quantity or even quadruple if giving as gifts.
    You can pickle the chillies whole, if you do, then prick them with a pin to stop them from exploding. I prefer sliced pickled chillies as they are easier to serve.
    Fresh chillies – I often buy ‘red chillies’ which, here in Australia, are the most common chillies. These long red chillies that can vary a little in heat. I would suggest cayenne pepper, or for a more a milder heat, use bullhorn chillies.
    Vinegar – I use either apple cider or rice wine vinegar.
    Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness.
    Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few!
    To sterilise glass jars: Preheat the oven to 120 ˚C / 230˚F. Wash your jars and lids in hot soapy water, but don’t dry them. Whilst still wet, place jars and lids upright on a baking sheet and place in the oven for 20 minutes. Fill immediately.
    Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to.
    Dissolve the sugar before adding the bay leaf and spices.

    Nutrition

    Calories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.04gSodium: 88mgPotassium: 26mgFiber: 0.2gSugar: 1gVitamin A: 72IUVitamin C: 11mgCalcium: 3mgIron: 0.1mg
    Keyword pickled chilli peppers, pickled red chillies, red chillies

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « 3 Ingredient Biscoff Butter Cookies
    Easy Vegan Mushroom Schnitzels »

    Reader Interactions

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • overhead photo of yasai gyoza on a plate, chopsticks on the side ready to eat. Two gyoza are turned upside down to show their golden and crispy bases
      Yasai Gyoza (Veggie Gyoza)
    • overhead photo of sumac marinated red onions in a white bowl, with fresh parsley leaves to the side
      Turkish Sumac Onions
    • close up overhead photo of Lebanese slaw, Malfouf salad, in a pale pink bowl served with lemon wedges and fresh mint leaves
      Malfouf Salad
    • Haydari in a serving bowl topped with fresh mint, fresh dill and olive oil, pink garlic cloves and fresh basil just visible
      Haydari (Turkish Yogurt Sauce)
    • overhead photo of Mizeria in a pale pink bowl, sprinkled with chopped fresh dill
      Polish Cucumber Salad (mizeria)
    • white bean caprese salad served on two plates, one with a fork being eaten, fresh basil scattered over them both
      White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Cooked savoury mince in a blue pan topped with fresh herbs, ready to eat
      Savoury Mince
    • cooked chapatis on blue plate with wooden board covered with flour and chapati dough ready to be rolled in the background
      Easy Indian Chapati Recipe
    • Rocket and pomegranate salad in a serving bowl, plates of the rocket salad just visible
      Rocket Pomegranate Salad
    • overhead photo of golden pastry topped ham and chicken pie, with freshly picked fresh thyme scattered around and some plates ready to serve
      Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2023 Mrs Jones Kitchen International

    Website by Vanilla Ink