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5 stars (2 reviews)

Pickled Chillies

Thanh | Eat, Little Bird
Prep20 minutes
Cook5 minutes
Total25 minutes
Serves: 250 ml or 1 cup
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.
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Ingredients

  • 150 g (5 oz) green and red chillies, such Thai Bird's Eyes
  • 150 ml (½ cup plus 2 tablespoons) warm water
  • 100 ml (⅓ cup plus 1 tablespoon) white vinegar, or rice vinegar
  • 1 tablespoon sea salt
  • 2 ½ tablespoons icing sugar, (powdered sugar)

Instructions 

  1. Thinly slice the chillies.
  2. If you don't want your pickled chillies to be too spicy, you can rinse them in a colander with cold water to remove some of the seeds.
  3. Place the chillies into a sterilised glass jar.
  4. Mix the remaining ingredients in a small jug.
  5. Pour the pickling liquid into the jar over the chillies.
  6. 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.
Calories: 289kcal, Carbohydrates: 51.9g, Protein: 3.9g, Fat: 6.7g, Cholesterol: 0.3mg, Sodium: 7090mg, Fiber: 2.7g, Sugar: 36.6g

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