Pickled Chillies

Recipe and Images: Emma Galloway

I grow chillies every summer, mostly just so I can pickle them. They are the perfect thing to add to tacos, bean chilli, tagines and also pesto and dressings. Basically anywhere where a little sourness and heat is desired. This recipe is from my cookbook A Year in My Real Food Kitchen (Harper Collins 2016).

Makes 1 large jar

250g (approx. 10–12) whole chillies
375ml (1½ cups) water
375ml (1½ cups) apple cider vinegar
2 tbsp raw sugar
2 tbsp fine sea salt
2 fresh or dried bay leaves
1 tbsp whole coriander seeds
1 tbsp whole black peppercorns
2 cloves garlic, peeled

Prick each chilli about 5–8 times with a sharp knife and pack into a sterilised 1 litre glass jar. Combine remaining ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour hot liquid over chillies, screw on the lid and cool. Store in a cool, dark place for at least 1 week before using. They’ll keep in the pantry unopened for up to a year, once open store in the fridge for up to 4–6 months.

Note: Once the liquid has cooled in the jar, the lid should pop down. If it hasn’t, store in the fridge and use within 4–6 months.

To sterilise jars, wash in hot soapy water, rinse and place into a preheated 120°C oven for 20 minutes.

Share This Post