Basic Pickled Chillies

Courtesy of Sandra Pedersen

Basic Pickled Chillies



  • 3 cups Water
  • 1 cup Pickling Salt

Pickling Solution

  • 3 cups White Vinegar
  • 3 cups Water
  • 3 teaspoons Pickling Salt


  • Soak the chillies overnight in brine solution by placing in a bowl with brine. Weight them down to keep chillies submerged. Once soaked drain, rinse, and dry
  • Poke two or three small holes in the top of each chille and pack tightly into sterilised jars leaving 1cm at the top of the jar
  • In a saucepan combine water, vinegar and salt. Bring to boil. Pour over chillies leaving no space at the top.
  • Tap to remove trapped air bubbles.