Home » Condiments » Pickled Chillies

Pickled Chillies

Pickled Chillies is a great way to preserve chilis. They are often used as a condiment to soups, noodles and stir-fries.

pickled-green-chili

Pickled Chillies

I planted a few Cayenne chilli plants in my garden three months ago, I had no idea they’re so easy to grow. They are continuously giving me chilies like crazy.

I figured that the best way to preserve them is by pickling them, as chilies will gradually lose heat during the pickling process and while they are in the brine. They pair perfectly with most Asian dishes that require a bit of heat.

” When life gives you lemons, make lemonade; When life gives you chilies, make pickled chilies!” – Shu-Chun😊

pickled-green-chili

Types of Chillies for Pickling

You can use a wide variety of chilies for pickled chilies, they all seem to work well.

  • Birdseye chillies( Thai Chilies)- if you like hot and fire, these is the ones for you!
  • Cayenne pepper– Much mild than Birdseye chilies but still a little bit spicy.
  • Jalapeños pepper– They’re the mildest among them

You can remove the seeds if you don’t like the spiciness of their seeds. Usually, Green chillies are milder than Red chilies as they are younger, or you can use a combination of both.

Pickled Chilies
Usually Green chilies are milder than Red chilies as they are younger, or you can use a combination of both.

What’s in my Pickled Chilies?

For this recipe, you need a 10 oz Air-tight clip glass jar( clean and dry)

ingredients for Pickled Chilies
  • Chilies– here I use Green Cayenne Pepper
  • Light Soy Sauce
  • Black Vinegar
  • Aromatics– minced ginger, ground black pepper, star anise, salt, and sugar
  • Chinese Rice Wine– to fill up the jar, you can use Mirin or Sake.

You can check this article here to see my recommended brands for seasonings. The magic ingredients in my vegan cooking

How to preserve fresh chillies

Pickled Chilies
  1. Cut the chilies into 5mm slices( must wear a pair of gloves) and sprinkle salt onto them and rub through.
  2. Put them into the glass jars( clean and dry). Pack the jars tightly by pushing down the sliced chilies.
  3. In a small saucepan on medium heat, add water, light soy sauce, black vinegar, minced ginger, star anise, ground black pepper, and maple syrup (sugar). Bring it to a boil then take it off the heat, set it aside allowing it cools down. ( or you can use a microwave to heat up the sauce.)
  4. Pour the brine into the jar. Fill up to the top with Chinese white rice wine to cover all the chilies. Let sit in the refrigerator overnight before using.
Pickled Chilies

How to Store?

Pickled chilies usually last up to 3 months unopened in the refrigerator. Once opened, they will usually last up to 1 month, just need to make sure to use a clean thong to serve every time.

However, always check up to see if there are any signs of spoilage before serving.

This Pickled Chilies goes well with …

Pickled Chilies

Hope you like this pickled chili recipe.

More Condiments Ideas

If you enjoy my recipes, please consider signing up to my website and YouTube channel. You can also find me on FacebookPinterest, and Instagram!

Pickled Chilies

Pickled Chillies

Pickled Chillies is a great way to preserve raw chilis. They are often used as a condiment to soups, noodles and stir-fries.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10 oz
Calories: 8kcal
Author: SHU-CHUN

Equipment

Ingredients

  • 4 oz Chillies Note1
  • ½ tsp Salt

Brine

Fill to the top

Instructions

  • Cut the chillies into 5mm slices( must wear a pair of gloves) and sprinkle salt onto them and rub through.
  • Put them into the glass jars( clean and dry). Pack the jars tightly by pushing down the sliced chilies.
  • In a small sauce pan on medium heat, add water, light soy sauce, black vinegar, minced ginger, star anise, ground black pepper, and maple syrup (sugar) . Bring it to the boil then take it off the heat, set it aside allow it cools down. (or you can use a microwave to heat up)
  • Pour the brine into the jar. Fill up to the top with Chinese white rice wine to cover all the chillies. Let sit in the refrigerator overnight before using.

Video

Notes

Note1- You can use a wide variety of chillies for pickled chillies, they all seem to work well.
  • Birdseye chillies ( Thai Chilies)- if you like hot and fire, these are the ones for you!
  • Cayenne pepper– Much mild than Birds eye chillies but still a little bit spicy.
  • Jalapeños pepper– They’re the mildest among them
You can remove the seeds if you don’t like the spiciness of their seeds. Usually, Green chillies are milder than Red chillies as they are younger, or you can use a combination of both.

Nutrition

Serving: 1oz | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg

Sign Up to Joyful Dumplings!

Subscribe to our mailing list and join our community!

Thank you for subscribing.

Something went wrong.

2 thoughts on “Pickled Chillies”

Leave a Comment

Thanks for Your Feedback!

Recipe Rating