Pickled Chillis

It’s that time of year again – the glut of summer vegetables. The Kashmiri shop down the road has boxes of beautiful tomatoes – ridiculously cheap.

Today’s recipe comes to you thanks to Asda. They had cheap 500g (maybe) bags of superb mixed chillis – red, green, and yellow; all sizes; all different varieties (Scotch Bonnet, Birds Eye, and many others). Far too big a bag to buy … to cook with; but far too good to walk by and ignore.

So … they are now gently* pickling in a quiet corner of the flat.


  • 500g mixed chillis
  • 1 cup (250ml) each of water and vinegar (I used Sarson’s Pickling Vinegar)
  • 1 tsp each of coriander seed, whole black pepper, and mustard seed
  • 4-5 allspice berries
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp salt


  • Wash and dry the chillis; remove the stalks and heads. [I did read recipes that suggested pricking the chillis with a pin or a needle – sorry, but I reckon it would need to be a substantial needle; didn’t work for me.] Cut a length-ways slit in each chilli, and pack tightly into a jar.
  • Heat the other ingredients in a saucepan until the sugar and salt are dissolved, and bring almost to a boil.
  • Pour slowly over the chillis to cover; put on the jar lid, and gently shake and turn to let air bubbles escape – it may be necessary to add more of the pickling liquid.
  • Seal the jar. Check in a week that the chillis are still covered – I add to add more vinegar to keep the chillis covered.

So – will it work? They are sitting in a dark cool corner of the flat for a month before I try them – I may come back and tinker with this.


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