These quick pickled chillis are perfect for topping all kinds of dishes. They take no time at all to prepare and are ready to use in just 20 minutes, and will last a few days in the fridge.
I’ve enjoyed these pickled chillis in burritos, on top of eggs, on pasta dishes and pizzas. Like jarred jalapeños, these are tangy, sharp, and spicy. However, they also have a crisp freshness which jarred pickles often lack. This recipe is also perfect to make a pile of chilli peppers last a bit longer.
Quick Pickled Chillis
- 4 Green or Red Chillis medium sized
- 175 ml Rice Vinegar
- 1 tsp Sugar
- 1 tsp Salt
- De-seed the chillis, very finely slice and place in a bowl
- Sprinkle sugar and salt over the chillis and gently rub in using your fingers (or the back of a spoon if you don't want to use your hands to do this!)
- Pour over the rice vinegar and leave for at least 20 minutes