Pickled Chillies
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 1 small jar
- Category: Preserving
- Cuisine: Asian
Always have chillies on hand by using the quick and easy recipe for pickled chillies. Great if you have a large chilli crop! No cooking required.
Ingredients
- 150 g (5 oz) green and red chillies
- 150 ml (1/2 cup plus 2 tablespoons) warm water
- 100 ml (1/3 cup plus 1 tablespoon) white vinegar OR rice vinegar
- 1 tablespoon sea salt
- 2 1/2 tablespoons icing sugar (powdered sugar)
Instructions
- Thinly slice the chillies. If you don’t want your pickled chillies to be too spicy, you can rinse them in a colander with warm water to remove some of the seeds.
- Place the chillies into a small sterilised jar.
- Mix the remaining ingredients in a small jug and pour into the jar over the chillies.
- Cover the jar and keep in the fridge.
Kitchen Notes
RED CHILLIES VS GREEN CHILLIES
If you are using green chillies, they will lose their vivid green colour after 4-5 days. Red chillies will keep their bright red colour.
RECIPE CREDIT
This recipe adapted from Rachel Khoo
STORAGE TIPS
The pickled chillies keep well in the fridge for a few weeks but will lose a bit of their heat over time. I imagine that they would keep for longer, but I tend to make these in small quantities which we use within a few weeks.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Calories: 289
- Sugar: 36.6g
- Sodium: 7090mg
- Fat: 6.7g
- Carbohydrates: 51.9g
- Fiber: 2.7g
- Protein: 3.9g
- Cholesterol: 0.3mg
View the recipe online: https://eatlittlebird.com/pickled-chillies/
