Homegrown pickled chillies recipe

Have you grown a lot of chillies this year and need to preserve them? No problem! It’s very easy with our recipe.

This is a simple, tasty recipe we think you’ll love!


300 gr of chillies

200 ml cider vinegar

50 gr honey

1 lemon juice

1 tsp salt

2 garlic cloves, thinly sliced (optional)

Cooking method:

Rinse the chillies, trim off the stalks then slice crosswise into 4–5mm rings.

Wash your jars and lids in hot water.

Mix the above ingredients in a separate container to make the brine. Ensure that salt and honey are completely dissolved.

Place the brine over a medium heat and bring to a simmer for 5 minutes. Add the sliced chillies and garlic and simmer for 5 minutes.

Remove the pan from the heat and spoon the chillies and garlic into the warm jars. Tip the vinegar mixture over the chillies making sure they are completely covered. Seal the jars immediately and stand them upside down until cool. This step is important as it will remove the air inside the jar and will help preserving them for longer.

Let them rest for 2 weeks before using so they get really tasty!

Keep in the fridge for up to 10 weeks once opened.

Store in a cool place. Once opened, keep the chillies covered in brine in the fridge for up to 3 months.

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