If you like a little heat in your food, these pickled red chillies are a simple way to add some spice and tang to your meals. They're simple to make with just four ingredients and go with almost anything-rice bowls, ramen, or even crispy tofu.
At a glance
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These are naturally vegan and keep well in the fridge, so you can always have a jar ready to throw onto whatever you're serving up. And if you've never made pickles before, this is a good, no-fuss place to start!
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Ingredients
- 2 medium red chillies
- 1 teaspoon sugar
- ½ teaspoon salt
- 100ml rice vinegar
Instructions
1. Wash the chillies thoroughly and then slice them into thin discs.
2. Lay the sliced chillies on a small plate and sprinkle them with salt and sugar.
3. Drench the chillies with rice vinegar, stirring gently with a fork to combine.
4. Serve immediately for a fresh, crisp taste, or refrigerate in a small glass jar to allow the flavors to develop further.
Hint: Thinly sliced chillies are the key to a lovely texture and even flavor for your pickles. Slice them as thinly as possible to ensure they absorb the vinegar quickly and evenly.
Substitutions
- Vinegar: If you don't have rice vinegar, white vinegar or apple cider vinegar work just as well-they'll just bring a slightly different kind of tang.
- Sweetener: Swap sugar for agave or maple syrup to keep the recipe refined sugar-free.
- Chillies: For a milder pickle, use banana or shishito peppers instead of red chillies.
Variations
- Garlic-infused: For an extra burst of flavor, add a sliced clove (o two) of garlic to the vinegar and stir before adding the chillies.
- Citrus kick: A strip of lemon or yuzu zest adds a fresh, tangy twist to the pickles.
- Extra umami: To deepen the flavor of your pickles, stir in a pinch of sesame seeds and add a small piece of kombu. Allow to marinate overnight for best results.
These pickled chillies tasted great in our oyster mushroom burger recipe!
Equipment
You'll need just a few basic kitchen tools:
- A small knife for slicing chillies
- A plate for seasoning
- A fork for mixing
- A glass jar for storage
Storage
Refrigerate the pickled chillies in an airtight glass jar for up to two weeks. The chillies will gradually deepen in flavor over time, making them even more delicious as days go by. Always use clean tools and jars to keep your pickles safe for consumption. Refrigerate promptly after preparing, and avoid leaving them out at room temperature for extended periods.
Top Tip
For a bolder flavor, prepare your pickled chillies a day ahead. The extra time lets the vinegar fully infuse, making them extra tangy.
FAQ
I haven't tried this with dried chillies, but you could try rehydrating them. However, I recommend using fresh chillies for their crunch and vibrant flavor. If fresh chillies aren't available, you can try pickling another crunchy veggie like carrots or radish instead.
Yes, the pickling liquid can be used again for a second batch of chillies or even as a tangy dressing for salads.
Related
Looking for other recipes like this? Try these:
Pairing
These are some of our favorite dishes to serve with pickled chillies:
📖 Recipe
Easy Pickled Red Chillies
Ingredients
- 2 medium red chillies
- 1 teaspoon sugar
- ½ teaspoon salt
- 100 ml rice vinegar
Instructions cook mode
- Wash the chillies thoroughly, then slice them into thin discs.
- Lay the sliced chillies on a small plate and sprinkle them with salt and sugar.
- Drench the chillies with rice vinegar, stirring gently with a fork to combine.
- Serve immediately for a fresh, crisp taste, or refrigerate in a small glass jar to allow the flavors to develop further.
Notes
- Great as a topping for rice bowls, ramen, or noodle dishes.
- Pairs well with tofu, or vegetable stir-fries.
- Chop finely and mix into sauces or dressings for a tangy kick.
- Can be eaten immediately or stored in the fridge for up to 14 days in a pre-sterilized jar. Always use a clean utensil when serving.
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