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Easy quick pickled chillies
Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos.
Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 (This recipe make approximately 2 cups of pickled chillies)
Calories: 33 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 500 g (1lb) chillies / peppers sliced
- ½ cup white or cider vinegar
- ½ cup water
- 1/3 cup sugar
- 2 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 bay leaves
Instructions
- Place chillies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar.
- Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan.
- Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
- Transfer pickled chillies to the fridge and store in refrigerator up to 4 months.
Cup of Yum
Nutrition Information
Calories
33kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
314mg
(13%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
317IU
(6%)
Vitamin C
48mg
(53%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(This recipe make approximately 2 cups of pickled chillies)
Amount Per Serving
Calories 33
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 314mg | 13% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 48mg | 53% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.