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Last updated: 20 May 2010

Pickled Chillies

Recipe by: Pam  |  Photo by: Allrecipes
  • (2)
  •   Easy  
  •  
  • Ready in: 30 mins
Pickled Chillies
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Reviews (2)  |  Tweaks (3)
Added to favourites by 7 cooks
  • Prep: 15 mins  |  Cook: 15 mins
  • Serves: 40
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.

Recipe provided by:

Allrecipes

Ingredients

625g long yellow peppers, 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, chopped

Preparation method

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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More Tweaks (3)

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  • Tweak: ALASKA GIRL 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.

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    Tweak: losangeles71 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!

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›› More Reviews & comments (2)

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  • Review: MCGARRITY

    An excellent recipe for canning chillis from the garden. Easy and simple ingredients for anyone who can. We are very happy with the flavour and ease of this recipe!
    Posted: 29 Sep 2008 Easy
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    Review: SURFWENCH

    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!
    Posted: 29 Sep 2008 Easy
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Nutrition

  • Energy 46.024 kJ
  • Total Fat 0.2 g
  • Saturated Fat 0 g
  • Salt 3.1 mg
  • Total Carbs 2.1 g
  • Fibre 1.1 g
  • Protein 0.5 g
 
 
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