Pickled chiles

I posted a photo of fermenting chiles a while back on Instagram, and now want to follow up with the recipe and final pics of the product. I am so enjoying these pickled chiles. Almost a bit sweet and sour with a hint of garlic and a finish of good heat. I’ve used the pickle as a spread on sandwiches, to spice up nachos, and used in stir-fry. Between the chiles and the probiotics in this pickle, your GI system will love you.

The recipe is easy.

1 kg (2 lb) fresh chiles, stems removed (I used a mixture of long, red and green chiles, cayenne or similar)

2-3 cloves garlic

2 Tb sea salt

1 L (2 cups) apple cider vinegar

In a food processor, blend the chiles, garlic and salt until finely minced. Transfer to a large glass or other non-reactive container, cover, and let ferment at room temperature for 3 days. Add the vinegar, mix well, and leave at room temperature for at least 1 week. I left mine for 3 weeks, as the flavors will develop the longer you age the chiles. Once satisfied with the flavor, return the chile mix to the food processor and blend thoroughly. At this stage you can strain the liquid using a fine sieve for hot sauce, or what I did which was use the mixture as is. Store in the fridge for up to 3 months.

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One Comment Add yours

  1. everydayfreshwithginabrown says:

    I’m going to pickle some chilies (whole) this summer. My dad always had a supply of them 🙂

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