I adore these wonderfully seasoned pickled chillies! They boast a delightful combination of smokiness, five-spice and dill-infused flavours, and preparing them is a breeze. Delightfully piquant, pickled chillies serve as an excellent condiment, seamlessly complementing and adding a delightful touch to casseroles, stews and soups.

HISTORY OF THE CHILLI.

It’s a well-established fact that the chilli plant originated in the Americas. Excavations conducted in and around Silvia’s Cave in southern Mexico revealed evidence of chilli cultivation on-site dating back 10,000 years, uncovering more than 10 varieties of chillies.

The credit for introducing chillies to Europe goes to the Spanish conquistadors. Historians suggest that the sailors aboard Columbus’s ships were the pioneers in pickling chillies by preserving them in berry wine and consuming them with fish.

Upon reaching Spain, chillies swiftly gained popularity across the Mediterranean basin, including the Balkans. Simultaneously, they made their way to Asia and Africa, likely through Portuguese traders. Northern Europe, however, embraced the chilli much later.

In the present day, chillies are cultivated in every corner of the world and hold significant value in condiment-making and cooking.

WHAT CHILLIES ARE BEST FOR PICKLING?

Among the internationally renowned chilli varieties favoured for pickling, the best-known ones are Cabanelle (Cuban peppers), Hungarian wax peppers, Spanish pimento, and Mexican Serrano and Jalapeño peppers.

In the Balkans, the pickling traditions embrace a selection of local chilli varieties, with the White Cherry Bomb and Green Long Chillies being particularly popular. The Golden Greek Chillies (also known as Peperoncini) are another favoured variety for pickling, known for their meaty texture which helps to absorb marinade flavours exceptionally well.

MORE BALKAN-STYLE PICKLES:

• Homemade Pickles Gherkins
• Pickled Sweet Red Peppers
• Bulgarian Royal Torshi

HOW TO MAKE MY PERFECTLY SPICED PICKLED CHILLIES?

📋 INGREDIENTS IN THE RECIPE

Peppers: In the UK, I prepare the pickle using rocket or bird’s eye chillies, as they are readily available here. You can make pickles with either mild or spicy chillies, but it’s important to note that if even one hot chilli is present in the jar, eventually all the chillies in the pickle will adopt a spicy flavour.

Spices: In the Balkans, there are numerous recipes for pickling chillies and quite a few of them are rather plain, without much spicing. However, in this particular recipe, I include Chinese five-spice which imparts a delightful and robust flavour to the pickled chillies.

Fresh herbs: In our preparation, we utilize dill, a highly flavorful herb. While it may not be everyone’s favourite, it complements this recipe exceptionally well.

Vinegar: Typically, red wine vinegar is used in most traditional Balkan pickling practices. White pickling vinegar is another option. Yet, in this recipe, I opt for apple cider vinegar as a substitute because it does not tint the pickled vegetables, a characteristic of red wine vinegar. Apple cider vinegar has also a pleasant fruity aroma and is renowned for its health benefits.

Salt: I recommend using sea salt in the marinade, as it is free from additives.

Garlic: Garlic not only enhances the flavour of the pickled chillies but also tastes so good pickled itself. I prefer to cut the garlic into larger chunks, and if the cloves are small even leave them whole. I love fishing the garlic bits in the jar and eating them as a garnish for a cooked meal. They are so appetising!

Carrot: Carrots also pickle well, contributing delightful earthy flavours to the pickled chillies. Opt to pickle fresh and healthy carrots, because you want them to be nice and crunchy.

Sugar: The original recipe specifies white sugar, yet I opt to replace it with brown sugar. Brown sugar imparts a beautiful caramelised flavour and complements this recipe excellently.

📖 STEP-BY-STEP INSTRUCTIONS

This recipe for pickled chillies is surely one of my favourites. It’s so easy to prepare and always tastes great.

Step 1: STERILISE THE JARS

Source smaller-sized jars with screw lids, with 190-270 ml being an ideal size.

Begin by soaking the jars and lids in warm water with a few drops of washing liquid, then clean them thoroughly with a clean sponge and washing up liquid. Rinse the jars well with warm water, and while still warm, submerge them in a large pot filled with hot water. Bring the water to a boil, adjusting the heat if it boils too vigorously, but maintaining a full boil. Allow the jars and caps to boil in the water for 10 minutes. Subsequently, remove the pot from heat and let it cool down for a few minutes.

Using tongs, carefully retrieve the sterilized jars and lids from the hot water, placing them upside-down on a tray lined with a clean tea towel. Keep the tray with the jars and lids in a warm oven to maintain their warmth and help them to get dry.

STEP 2: Prepare the chilli peppers

Rinse clean and dry the chillies thoroughly with kitchen paper. Trim their stalks if they are too long, then arrange them on a pre-heated cast iron plate or a heated griddle pan. Position the cast iron griddle pan over an open flame and grill the chillies, ensuring even cooking on all sides.

Remember to regularly turn the chillies during the cooking process to achieve uniformity on all sides. Be cautious not to let the chillies split or burst, as this would lead to a loss of their juiciness.

Once your chillies are cooked, transfer them to a spacious bowl and seal the bowl with a lid. The steam generated by the hot chillies will produce moisture within the bowl, resulting in softening their skins. Do not peel the skins. This process enhances the absorption of flavours from the marinade.

Step 3: Prepare the rest of the ingredients

Wash the dill well. Peel the garlic. Wash and cut the cloves into large chunks. Peel and wash the carrots. Slice them into 0.5-1cm thick coins or large cubes.

Stop 4: Make the marinade

Heat the oil and vinegar in a medium-sized saucepan. Add the sugar and salt and stir until they dissolve, then add the five-spice powder and the bay leaf. Bring the marinade to the boil. Reduce the heat and let the marinade simmer for 2-3 minutes.

Remove the marinade from the hob and leave it aside to cool for a few minutes.

Step 5: Pack the chillies in sterilised jars

Start filling the jars by placing a few stings of dill at the base of the warm sterilized jars. Add a layer of chillies, sprinkling chunks of garlic and carrot on top. Continue adding layers of dill, chillies, garlic and carrot until the jars are almost filled. Finish with a final layer of dill and a sprinkle of garlic on top. Ensuring to leave a 1-inch headspace in the jar.

Once your jars are filled, pour the hot marinade inside, ensuring all ingredients are fully submerged. Always maintain a minimum of 1 inch of headspace in the jars.

Secure the screw lids and position the filled jars of chillies upside down on a clean towel. Shake the filled jars of marinated chillies once daily for a few days to evenly distribute the marinade.

No additional processing of the pickled chillies is necessary, if you store the pickled chillies in the fridge. They will be fine. However, if you want to keep them for an extended period of time, process the packed jars in a water bath.

🍲 HOW TO EAT PICKLED CHILLIES

My pickled chillies make for a flavourful condiment and a perfect treat to go with cooked meals. They can be served alongside stews, soups, and casseroles.

Ensure to store the open jar with pickled chillies in the fridge and consume within a month.

Enjoy! 👨‍🍳👨‍🍳👨‍🍳

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