Pickled Chillies

It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.

Pickled Chillies, ready to store
Pickled Chillies, washed and ready to be preserved.
Pickled Chillies, ready to be sealed in a jar.

Portions: 750ml jar

Preparation: 5 minutes

Cooking: 3-5 minutes


Pickled Chillies

  • 12-15 large chillies
  • 1 tbsp maldon salt or similar flaked salt
  • 1 tbsp caster sugar
  • 250ml rice wine vinegar
  • 250ml water
  • 1 star anise
  • 1 tsp fennel seeds
  • 1 tsp corriander seeds
  • 1 tsp peppercorns
  • 1 bay leaf


Pickled Chillies

  1. Prick the chillies all over with a pin and place in a sterilised 750ml jar.
  2. Place all the remaining ingredients in a stainless steel saucepan and place over a moderate high heat and bring to a strong simmer. Remove it from the heat and pour over the chillies in the jar and seal (be sure to cover the chillies).
  3. Refrigerate and leave for at least 4 days before eating.