Pickled Chillies

This recipe was the result of a lengthy attempt to replicate the pickled chillies you get in kebab shops and Turkish grills. It is very good, especially if you can find the right kind of pepper, long and pale and not too hot. That said, it works well with any chilli. The two stage process of lightly fermenting the vegetables before pickling in vinegar also works really well with green and runner beans or spears of asparagus, in season, allowing them to keep their fresh flavour without the vinegar overpowering it.

When using the preserving jar, add water around the rim and place the weights straight on top of the ingredients.

Stage 1 Ingredients

Stage 2 Ingredients


  1. First prepare a brine. Put the salt in a pan with 1 litre of water and bring to a boil, stirring to dissolve the salt. Set aside and allow to cool to room temperature.
  2. With a small knife, make a slit down the side of each chilli from the stalk end to the tip and pack them into a two litre preserving pot or jar. Pour over the cold brine, holding the chillies down as air escapes as they settle – it is advisable to wear gloves for this entire step.
  3. Weigh the chillies down and cover the jar. Leave to ferment at room temperature for around three days – the brine should become cloudy and the green of the chillies muted. Drain and discard the brine, and pack the chillies back into a clean jar or pot.
  4. Put the rest of the ingredients in a pan with 250ml water and bring to a boil, stirring to dissolve. Pour the hot brine over the chillies, keeping your eyes away from the steam! Leave overnight before eating. Once opened, keep these in the fridge for crunch.
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Pickled Chillies


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