Pickled Chillies
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This simple recipe for pickled chillies is an essential store-cupboard staple for anyone who enjoys a hit of heat. By steeping fresh jalapeños or serrano chillies in a light, salty brine with smashed garlic, you create a versatile condiment that balances piquancy with a sharp, vinegary crunch. The low-sugar pickling liquid allows the natural, vibrant flavour of the peppers to shine through without the cloying sweetness often found in many shop-bought varieties.
As a healthy, low-sugar option, these chillies are an excellent way to brighten up your favourite savoury meals. Try scattering them over grilled meats, stirring them into fresh salsas, or layering them into sandwiches and burgers for an effortless flavour boost. Once prepared, they sit perfectly in the fridge, ready to add a colourful and spicy finish to your midweek dinners.
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Ingredients for Pickled Chillies
3 garlic cloves, smashed
2 tablespoons fine sea salt
60ml white wine vinegar
12 large serrano chillies or jalapeños, thinly sliced into rings
How to make Pickled Chillies
Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 475ml hot water. Cover and shake to dissolve. Add chillies to brine, cover jar, and let sit at room temperature 48 hours before using.
Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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