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Pickled Chillies

Addition 06

Pickled Chillies


100 g Long chillies
100 ml Water
100 ml White vinegar
1 tbsp Salt
1 tsp Granulated white sugar
1 tsp Coriander seeds
1 tsp Black peppercorns
2 pcs Bay leaves


Toothpick Medium saucepan Sterilized glass jar with lid for storage


Clean the chillies under water.
Puncture chillies with a toothpick, leaving 4 evenly distributed holes.
Add water to a medium saucepan and bring to the boil. Add sugar and stir until dissolved.
Add vinegar and the remaining ingredients and simmer for 3 minutes, then remove from heat.
Place chillies into a sterilized glass jar. *leave a gap between the top of the chillies and the top of the jar.
Fill the glass jar with the hot liquid to the brim, including solids, and close with lid. Allow to infuse for 3 days in a cool dark place, before using.
Pickled chillies will keep up to 60 days, if refrigerated correctly.