Pickled Chillies
These quick pickled chillies are made with thick chillies, vinegar, water, sugar, salt, and peppercorns. They're tangy, slightly sweet, and perfect for adding a spicy kick to any dish. Ready to enjoy in just a day or two! You can use pickled chillies in a variety of dishes to add heat, tang, and flavor like Sandwiches & Burgers, Tacos & Wraps, Noodles & Fried Rice, Pizza, Curries & Stir-fries, Salads, etc..
Pickled Chillies
These quick pickled chillies are made with thick chillies, vinegar, water, sugar, salt, and peppercorns. They're tangy, slightly sweet, and perfect for adding a spicy kick to any dish. Ready to enjoy in just a day or two! You can use pickled chillies in a variety of dishes to add heat, tang, and flavor like Sandwiches & Burgers, Tacos & Wraps, Noodles & Fried Rice, Pizza, Curries & Stir-fries, Salads, etc..
Cooking Instructions
- 1
Wash the chillies thoroughly and pat them completely dry.
Slice them into rings depending on your preference.
- 2
Sterilize a glass jar by boiling it in water for 5–10 minutes or rinsing with very hot water. Let it dry completely.
- 3
In a saucepan, combine vinegar, water, salt, sugar, and peppercorns.
Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
- 4
Place the chillies into the sterilized jar. Pack them tightly but without crushing.
Pour the hot pickling liquid over the chillies, making sure they’re fully submerged.
Tap the jar gently to release any air bubbles.
- 5
Close the jar with a clean, tight-fitting lid.
Let the jar cool to room temperature, then refrigerate.
For best flavor, allow the chillies to pickle for at least 24–48 hours before using.
- 6
TIP:
Keeps well in the refrigerator for up to 2 months. Always use a clean spoon to maintain freshness.
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