Chilli Recipe


Fermented and pickled chillies: It’s time to add some spice

It’s almost the chillie season in South Africa and fermented and pickled chillies are a great way to enhance your skills and any dish you can think of.

Chilli Recipe


Did you know that it’s peak chillie season in South Africa? They are at their peak in April, giving you the perfect chance to get ready for pickling and fermenting some. Fermentation is a great way to preserve and add flavour to your chillies and your food. Pickling preserves is a great addition to sandwiches so we are bringing you both methods. Fermented and pickled chillies are a great addition to your lockdown food skills.

Tips for your fermented and pickled chillie

There are a vast amount of chillies to choose from and common variants include the sweet green bell pepper, jalapeno, Serrano and Greek chillies. Late March and April is the start of the chillie season, giving you the best chance to grow your own chillies or get some from your local grocery store. Non-franchise family-owned grocers often have a bigger variety.

Add some of your pickled or fermented chillies with nachos on game day, in your favourite curry or even with your breakfast omelette. It’s almost the chillie season in South Africa and fermented and pickled chillies are a great way to enhance your skills and any dish you can think of.

Pickling And Fermenting Chillies

5 from 1 vote
Recipe by Dominique White Course: CondimentsCuisine: GlobalDifficulty: Easy
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Two ways with chilies – learn how to make your own pickled and fermented chillies.


  • chillies of choice

  • ½ cup ½ vinegar

  • ½ cup ½ olive oil

  • 2 pinches 2 salt

  • 1 tsp 1 brown sugar

  • 1 1 bay leaf

  • 1 1 clean mason jar

  • chillies of choice

  • 2 cups 2 water

  • 2 tbsp 2 salt

  • 1 1 mason jar

  • drained, brined chilies

  • 4 cloves 4 garlic, crushed

  • ½ cup ½ olive oil

  • ½ cup ½ white vinegar

  • 3 tbsp 3 reserved brine


  • 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.
  • 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.
  • 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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Looking for more great pickled, fermented of different recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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