Pickled Chillies

    30 mins

    These pickled chillies are great in salads, sandwiches and wraps, or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the chillies.

    69 people made this

    Serves: 40 

    • 625g long yellow peppers, cut into thick slices
    • 500g green or red chillies, cut into thick slices
    • 1lt 375ml (5 1/2 cups) vinegar
    • 500 ml (2 cups) water
    • 3 cloves garlic, crushed
    • 1 onion, chopped

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the chillies into a large pot. Add the vinegar, water, garlic and onion. Bring to the boil, then reduce heat to medium low and simmer for 5 minutes.
    2. Ladle peppers and chillies into sterilised jars, and fill to the top with the liquid, leaving a .5cm headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
    3. Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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    Reviews in English (62)


    It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra and added all sorts of different peppers esp hotter ones like chili peppers to give it a bit of color and extra kick since the vinegar and cooking will take away the heat of the peppers. BTW, if you don't like the heat of the peppers, you can add a little oil to the bottom of the jars before filling and it will help to take away some of the kick of the peppers! I also put some pickling salt in the vinegar/water before boiling, just a TBSP or so. Takes away a bit of the sour taste some might get. I also filled the jars differently, making it a lot easier and a lot less dangerous in my opinion. Instead of actually cooking the peppers, onions, garlic, and spices with the Vinegar/Water; I stuff them into clean jars and poured the really hot vinegar/water mixture over them. I then re-cooked the jar with lids on to make them seal, like the recipe. This allowed the peppers to cook in the jars through the boiling process, but not lose as much heat and crunch. It was also a little easier in my opinion, allowing me to stuff my jar completely with the cool, just cut ingredients, instead of having to ladle and stuff hot peppers into the jars, making sure they were filled and not burning myself in the process. Hope that helps and thanks for the great idea!  -  02 Dec 2009  (Review from Allrecipes US | Canada)


    Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.  -  15 Nov 2008  (Review from Allrecipes US | Canada)


    Whew! I made these with a bunch of jalapenos and 2 cayenne peppers. I did throw in some evoo and fresh herbs as suggested by another reviewer. I also threw in some cherry tomatoes and green onions after I removed the pan from the heat -- I think you could pickle alomost anything in this mixture. I had some of the mixture left that wouldn't fit in the jars, so I added some more peppers for a few minutes, added 1/4 c. sugar and 1 T. salt, tossed it in the blender, and made some kickin' hot sauce. Simple recipe and pretty in the jars, too.  -  06 Oct 2005  (Review from Allrecipes US | Canada)