Kylee Newton's Quick Pickled Chilli

Makes 1 x 350ml Jar ● Prep Time 5 Mins ● Cooking Time 20 Mins
Quick pickled chillies add a little heat and a new texture to a creamy, warming Autumnal root vegetable soup or try scattered on homemade bread or even cheese on toast! Be adventurous with the chillies you use, there are many to choose from, red ones offer a little colour to a dish, but equally you can use green ones with the same brine.
method

100ml organic white wine vinegar or classic white wine vinegar

50ml water 

25g Billington’s golden granulated sugar 

pinch Maldon sea salt

½ tsp black peppercorns 

½ tsp yellow mustard seeds 

1 bay leaf  

40-50g fresh red chillies; birdseye, thai, pepperoncini, Serrano, Anaheim (dependent on your heat preference) 

You will also need a small sterilised Kilner jar (approx 175ml - 250ml)

  1. Make your brine by placing all of the ingredients into a pan and gently simmer until the sugar and salt has dissolved and the brine has infused for 5 minutes. 
  2. Put aside to cool to room temperature for about 10-15 minutes.
  3. Prep your chillies by washing and cutting them lengthways in half or quarters depending on what chilli you’re using. Deseed them if you don’t like too much heat. 
  4. Arrange in your jar and pour the warm brine over and leave to penetrate for at least 6-8 hours. 
  5. Keep refrigerated and the pickled chillies can be stored like this up to 3-4 weeks.  
  6. *Please note that the brine quantity will vary on the size of the chilli used, or how they are cut (if cut). Make enough to cover, working with a 3 part vinegar to 2 part water to 1 part sugar ratio.


ingredients

100ml organic white wine vinegar or classic white wine vinegar

50ml water 

25g Billington’s golden granulated sugar 

pinch Maldon sea salt

½ tsp black peppercorns 

½ tsp yellow mustard seeds 

1 bay leaf  

40-50g fresh red chillies; birdseye, thai, pepperoncini, Serrano, Anaheim (dependent on your heat preference) 

You will also need a small sterilised Kilner jar (approx 175ml - 250ml)

method
  1. Make your brine by placing all of the ingredients into a pan and gently simmer until the sugar and salt has dissolved and the brine has infused for 5 minutes. 
  2. Put aside to cool to room temperature for about 10-15 minutes.
  3. Prep your chillies by washing and cutting them lengthways in half or quarters depending on what chilli you’re using. Deseed them if you don’t like too much heat. 
  4. Arrange in your jar and pour the warm brine over and leave to penetrate for at least 6-8 hours. 
  5. Keep refrigerated and the pickled chillies can be stored like this up to 3-4 weeks.  
  6. *Please note that the brine quantity will vary on the size of the chilli used, or how they are cut (if cut). Make enough to cover, working with a 3 part vinegar to 2 part water to 1 part sugar ratio.


Step by step guide