Pickled Chillies
Thinly sliced green and red chillies quick-pickled in a warm vinegar, salt and sugar brine, kept in the fridge. Recipe adapted from Rachel Khoo.
Ingredients
| 150 g | green and red chillies, such as Thai Bird's Eyes | |
| 150 ml | warm water | |
| 100 ml | white vinegar, or rice vinegar | |
| 1 tablespoon | 15 ml | sea salt |
| 2.5 tablespoons | 38 ml | icing sugar (powdered sugar) |
Instructions
- Thinly slice the chillies.
- If you don't want your pickled chillies to be too spicy, you can rinse them in a colander with cold water to remove some of the seeds.
- Place the chillies into a sterilised glass jar.
- Mix the remaining ingredients in a small jug.
- Pour the pickling liquid into the jar over the chillies.
- Cover the jar and keep in the fridge.
Kitchen Notes:
- RED CHILLIES VS GREEN CHILLIES: If you are using green chillies, they will lose their vivid green colour after 4-5 days. Red chillies will keep their bright red colour.
- RECIPE CREDIT: This recipe adapted from Rachel Khoo.
- STORAGE TIPS: The pickled chillies keep well in the fridge for a few weeks but will lose a bit of their heat over time. I imagine that they would keep for longer, but I tend to make these in small quantities which we use within a few weeks.
- CONVERSIONS: To convert from cups to grams, and vice-versa, please see the handy Conversion Chart for Basic Ingredients.