Pickled peppers, pickled chillies or pickled jalapeños - one recipe, many names
Depending on where you're from, you might search for this recipe under a different name. "Pickled chillies" works across most English-speaking markets, while "pickled jalapeños" is the clearer, more specific search term if that's the variety you're using. "Pickled peppers" is common too, though it's a broader term that also covers sweet peppers. Botanically and technically, the result is the same either way: firm chilli pods pickled in a vinegar brine, whatever you call them.
One small pitfall worth mentioning: "pepperoni" isn't a chilli at all in English - it's a spicy cured sausage and popular pizza topping, so searching for "pepperoni" online will get you sausage results, not pickled peppers. Whichever term you settle on for this recipe, the method here stays the same.
Which chillies are suitable?
Jalapeños, mild peppers and other firm, meaty varieties stay especially pleasant to bite into. You can pickle very hot chillies too, but their heat will then spread through the whole brine. So don't just mix varieties together without thinking it through.
Basic ingredients for a 750ml jar
- about 400g firm chillies
- 400ml distilled or white vinegar with at least 5% acidity. Feel free to try cider vinegar or red wine vinegar too, for more options
- 250ml water
- 15g salt
- 10-20g sugar, to taste
- optional dry spices such as mustard seed or peppercorns
Preparing the jar and chillies
- Clean the jar and lid thoroughly and rinse with hot water.
- Wash and dry the chillies.
- Put on gloves and cut the fruit into rings, or pierce small whole chillies several times.
- Consistently sort out any damaged fruit. Only the best fruit should go in the jar.
Pickling chillies in vinegar
- Fill the chillies loosely into the prepared jar.
- Bring the vinegar, water, salt, sugar and dry spices to the boil.
- Pour the hot brine over the chillies until they are completely covered.
- Release any air bubbles with a clean skewer and seal the jar.
- Let it cool.
- Leave it to sit for at least 24 hours before tasting.
- Refrigerate after opening.
Varying the heat and flavour
| Goal | Adjustment |
|---|---|
| milder | choose a mild variety and remove some of the inner membrane |
| sweet and sour | increase the sugar moderately, don't reduce the vinegar |
| spiced | use mustard seed, coriander seed or pepper |
| garlicky | use a small amount |
FAQs
Can I pickle chillies in oil?
Oil doesn't replace vinegar preservation. Without enough acidity, oil creates a low-oxygen environment where dangerous bacteria like Clostridium botulinum can grow - that's why we prefer pickling chillies in vinegar.
Do I need to pierce whole chillies?
Yes, pierce small whole fruit several times so the brine can penetrate. Rings take on the brine faster on their own.
Why do pickled chillies go soft?
Very ripe fruit, prolonged heat and a long storage time all come at the expense of crunch. Use firm, freshly harvested chillies to keep more bite.
Is a pickled pepper the same as a pickled jalapeño?
Not quite - "pickled pepper" is the broader umbrella term, while "pickled jalapeño" refers specifically to that variety. The method is exactly the same either way.
You'll find more processing ideas in What to Do With Your Chilli Harvest?. A ready-made spicy alternative is our Gurkerlfee.