Pickled Chillies

    Pickled Chillies

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    About this recipe: 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.

    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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