Chilli Recipe


Pickled and fermented chillies with a zingy chillie sauce

Whether you want a bit of spice on your salad or a great condiment with your meals, try these pickled and fermented chillies recipes.

Chilli Recipe


We all have hobbies and over the last few years, some of us have picked up new ones with food. If you’ve grown chillies or like them, you’ll love trying these pickled and fermented chillies. They are a great way to preserve and use chillies in new ways, including making fermented chillie sauce. Other than extra zing to the flavour, fermentation helps promote healthy bactaria and keeps most of its vitamins. Pickling just preserves the chillies but will add some extra flavour and makes it a bit more mild.

Pickled and fermented chillies tips

Look out for commonly pickled varieties which include the sweet green pepper, jalapeno, Serrano and Greek chillies. Habanero chillies are also a great choice. 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. They’re great for salads and the chillie sauce is great with seafood, nachos and anything you can think of that needs some heat.

ALSO READ: Peri-peri chicken potjie: A spicy weekend lunch for the whole family

Whether you want a bit of spice on your salad or a great condiment with your meals, try these pickled and fermented chillies recipes.

Last updated on 16 February 2023

Pickled and fermented chillies

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


Cooking time


Total time



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


  • For pickling chillies
  • chillies of choice

  • ½ cup ½ vinegar

  • ½ cup ½ olive oil

  • 1 tsp 1 salt

  • 1 tsp 1 brown sugar

  • 1 1 bay leaf

  • 1 1 clean mason jar

  • For the fermented chillies
  • chillies of choice

  • 2 cups 2 water

  • 2 tbsp 2 salt

  • 1 1 clean mason jar

  • For the fermented chillie sauce
  • drained, brined chilies

  • 4 cloves 4 garlic, crushed

  • ½ cup ½ olive oil

  • ½ cup ½ white vinegar

  • 3 tbsp 3 reserved brine


  • Pickled chillies
  • 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.
  • Fermented chillies
  • 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.
  • Fermented chillie sauce
  • 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.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty and interesting recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.