Chilli Recipe

Chillies

The Ultimate Guide to Pickling and Fermenting Chillies

Here’s how to preserve the chilli harvest and add a kick to your kitchen by making pickled or fermented chillies at home.

Chilli Recipe

Chillies

There are five different types of domesticated chillies which are wonderfully easy to grow.

It’s quick and easy to pickle your own chillies.

Look out for commonly pickled varieties which include the sweet green pepper, jalapeno, Serrano and Greek chillies. Toss a few pickled chillies over a plate of nachos or top your pizza with a few for a zing and, of course, they make an amazing addition to curries.

Early winter is a great time to find green chillies at the local grocery store. They grow prolifically in South Africa from April onwards.

Fermenting chillies is a little more work than pickling but well worth it.

You can buy empty glass jars with lids or re-use old jars for storing your chilies. Just make sure to clean and sterilise any jars before filling them: boil in hot water in a large pot, then dry upside down on the drying rack of your sink.

Pickling And Fermenting Chillies

0 from 0 votes
Recipe by Dominique White Course: CondimentsCuisine: GlobalDifficulty: Easy
Prep time

30

minutes
Cooking time

0

minutes
Total time

30

minutes

Two ways with chilies – learn how to make your own pickled and fermented chillies.

Ingredients – PICKLED CHILIES

  • chillies of choice

  • ½ cup of vinegar

  • ½ cup of olive oil

  • 2 pinches of salt

  • 1 teaspoon brown sugar

  • 1 bay leaf

  • 1 clean jar

  • INGREDIENTS – FERMENTED CHILIES (STEP 1)
  • chillies of choice

  • 2 cups water

  • 2 tbsp salt

  • 1 jar

  • INGREDIENTS – FERMENTED CHILLI SAUCE (STEP 2)
  • drained, brined chilies

  • 4 cloves garlic, crushed

  • ½ cup of olive oil

  • ½ cup of white vinegar

  • 3 tbsp reserved brine

Method – PICKLED CHILIES

  • Remove the tops and finely dice your chilies.
  • Place them in the clean jar with the bay leaf.
  • In a bowl mix the vinegar, olive oil, salt and brown sugar.
  • Pour the mixture over your chilies until the jar is completely full to the top.
  • Place the lid on tightly and store in the fridge. They will be ready for use in 10-14 days.
  • METHOD – FERMENTED CHILIES (STEP 1)
  • Take the tops off the chilies and slice them in half.
  • For a hot sauce leave the pips in. Alternately, remove them for something a little milder.
  • Mix the salt into your water until it is completely dissolved.
  • Place the chillies in a jar and cover completely with the brine solution.
  • Store for two weeks, no refrigeration is needed.
  • METHOD – FERMENTED CHILLI SAUCE (STEP 2)
  • Fry off your garlic in the olive oil until it’s lightly browned but not burned.
  • Strain out the garlic and reserve the oil.
  • In a blender combine the peppers, garlic, brine and vinegar.
  • Blend until smooth.
  • While still blending slowly stream in the oil until it reaches a consistency you like.
  • Adjust the flavor with salt and pepper.
  • Store in the fridge in a sealed jar or bottle, it should last quite long. A great way to use this is to make hot chicken wings.

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