The Perfect Pickled Chilli 🌶️

Ingredients

• 250 g fresh chillies
• 250 ml apple cider vinegar
• 250 ml water
• 2 tbsp sugar
• 1 tbsp salt
• 2–3 garlic cloves 
• 1 tsp peppercorns 
• 1 bay leaf 

Method

1. Prep the chillies

• Wash and dry chillies.
• Slice into rings, halve lengthwise, or leave whole (pierce whole chillies with a knife so brine gets inside).

Tip: Wear gloves if using very hot chillies.

2. Sterilise jar

Use a clean glass jar.
Sterilise with boiling water or by heating in the oven.

3. Make the brine

In a saucepan, combine:

• Vinegar
• Water
• Sugar
• Salt

Bring to a gentle boil and stir until dissolved.

4. Pack the jar

Add chillies to the jar with garlic, peppercorns and bay leaf if using.

5. Pour and seal

Pour hot brine over chillies until fully covered.
Tap jar to remove air bubbles and seal.

6. Wait

• Cool to room temperature
• Refrigerate

Ready in 24–48 hours, but best after 3–5 days.

Storage

• Fridge: up to 1–2 months
• Always use a clean utensil when serving.