Pickled Chilli

When I was little I use to look at the weirdo adults who would drool at the sight of any pickles and would eat them as a snack…. only Now I am the weirdo, even more so because I make my own, well at least now I do. Onions, fennel and chilli you name it and i’m here for it. so perfect for veg that are a little limp and on the way out. just slice and stack In a jar covered in a concoction of water, vinegar that has been infused with spices and aromats like bay leaves, coriander, caraway, mustard and fennel seeds, with garlic, and black peppercorns. once cooled down place into the fridge and it’s ready to eat after five days.

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Pickled Chilli


350g long chilli’s, sliced lengthways (please wear gloves)
1 cup white vinegar
1 cup water
2 cloves of garlic, whole
3 bay leaves
3 teaspoons black peppercorns
1 teaspoon caraway seeds
1 teaspoons mustard seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds


  • Place sliced chilli’s, and garlic in a 1 litre pickling jar (ensure jar can withstand high heat)
  • In a small saucepan place vinegar, water, bay leaves, black peppercorns, caraway seeds, mustard seeds, fennel seeds and coriander seeds and bring to a simmer. Allow to simmer for a minute and pour directly into jar ensuring that all the onion & fennel are submerged by placing a glass weight or some scrunched up cling wrap.
  • Allow to cool with lid off for at least an hour. Once cooled, place lid on and in the fridge. This is ready to eat after five days.



CAN I CAN IT? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.

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