It’s no secret – we love chili peppers. And we like them as close to freshly picked as possible. Bursting with freshness, flavour and aroma.
Dried chilies tend to be too overpowering for us. Besides, they lack the complex flavour profile of fresh ones.
Pickled chilies are a great way to preserve that just picked flavour, and they are quick and easy to make.
Nicely decorated bottles of chili pickle are a simple, yet eye-catching gift, especially when you use a whole medley of different colours and sizes of chilies.
When making pickled chili gifts select chili varieties to suit the receiver. For chili heads use extra hot varieties like habanero and tabasco. For soft mouths use milder varieties like Jalapeno and Hungarian wax.
If you don’t grow your own chilies you’ll find a ready supply at your local greengrocer or supermarket.
- Fresh whole chilies
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons pickling spice (optional)
- 3 tablespoons sugar (or to taste)
- You'll also need a sterilized wide mouth jar
- Wash the chillies under running cold water.
- Poke a few small holes in the top of each chili to allow the pickle to penetrate them.
- Add the water, vinegar, optional pickling spice, and sugar to a pot and slowly bring to a boil. Remove from the stove the moment it starts boiling.
- Meanwhile, pack the chilies into the sterilized bottle.
- Carefully pour the just boiled pickle mixture over the chilies, leaving no headspace.
- Let it cool and remove trapped air bubbles by gently tapping the jar on the table.
- Seal and store in the refrigerator. Use within four to six weeks.