Pickled chillies

Enriched with the heady flavours of coriander seeds and peppercorns, these hot pickled chillies are the perfect companion for antipasti, platters and starter dishes.

  • 10 mins preparation
  • 30 mins cooking
  • 168 hrs marinating
  • Makes 500 gram
  • Print


  • 500 gram long chillies
  • 250 gram water
  • 250 millilitre white vinegar
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 2 bay leaves


  • 1
    Wash whole chillies and pierce them 4 or 5 times with a pin.
  • 2
    Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.
  • 3
    Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal.
  • 4
    After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.

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