Pickled chillies
About the recipe
Many countries around the world have their own version of pickled chillies…. from a condiment for rice or noodles in South East Asia, to whole sweet pickled chillies in Middle Eastern food.
Maybe that’s what makes these chillies so versatile. They’re perfect for spicing up everyday lunches. I love them as a garnish to stir-fry (along with the essential lime and coriander), or even in a cheese toasty.
I also made these chillies for my brother, who highly recommends scattering them over scrambled eggs on toast with a squirt of sriracha and a handful of rocket.
Pickled chillies
Ingredients
- 100g big mild chillies
- 100ml rice vinegar
- 50ml water
- 2 tablespoons caster sugar
- 1 teaspoon fine salt
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Start by finely slicing the chillies.
It’s easiest with a small serrated knife.
I like to slice them into thin round slices, but this would also be the moment to halve and deseed them if you don’t want them too spicy.
Put the chillies into a sterilized jar.
Prepare the pickling liquid.
Combine all the other ingredients in a small pan and warm them over a low heat until the sugar dissolves.
Pour the liquid over the chillies.
Leave to marinade for at least a few hours.
They will last up to a month in the fridge.
Tip:
I have to warn you… The chillies can be HOT! Pickling them does get rid of some of the spiciness but they still pack a punch. Try to find really big mild chillies. And, if you’re worried about the heat, half and deseed them before you start.
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