Pickled Chilli

    30 minutes

    Perfect use of home grown chillies or if you buy a bulk bag, this recipes gives clear and simple instructions to pickle them until needed.

    114 people made this

    Serves: 40 

    • 625g long yellow capsicums, cut into thick slices
    • 500g green or red chillies, cut into thick slices
    • 5 1/2 cups vinegar
    • 2 cups water
    • 3 cloves garlic, crushed
    • 1 onion, diced

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

    1. Place the chillies into a large saucepan. Add the vinegar, water, garlic and onion. Bring to the boil then reduce heat to medium low and simmer for 5 minutes.
    2. Ladle capsicums and chillies into sterilised jars then fill to the top with the liquid, leaving a 1/2 cm 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 (68)


    Altered ingredient amounts. A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and then I refrigerate shortly afterward. Sometimes I will cut up new peppers and put them directly in the previous, already being used, jar and it turns out well. Great flavour overall and I hope to plant more next year just so I can use this recipe again and have more!  -  29 Sep 2008


    Used different ingredients. 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.  -  29 Sep 2008


    These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. Now, 9 months later, I can say that these peppers are EXCELLENT!  -  29 Sep 2008