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Pickled Chillies

5 from 2 reviews

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. Recipe adapted from Rachel Khoo



  1. 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.
  2. Place the chillies into a small sterilised jar.
  3. Mix the remaining ingredients in a small jug and pour into the jar over the chillies.
  4. Cover the jar and keep in the fridge.

Kitchen Notes

If you are using green chillies, they will lose their vivid green colour after 4-5 days.

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.