Go Back
Spiced Pickled Chillies
Print

Five-Spice Infused Pickled Chillies

Here's a fantastic recipe for impeccably spiced pickled chillies featuring garlic, carrot, and dill. These delightful and appetizing chillies complement beautifully cooked meals and soups.
Prep Time25 minutes
Total Time25 minutes
Course: condiment, Side Dish
Cuisine: Balkan
Keyword: Pickled chilli peppers, Pickled chillies, Pukani chushleta, Spiced pickled chillies
Yield: 1 496 ml/pint jar

Equipment

  • 2 325 ml jars with screw tops

Materials

  • 250 g rocket chillies (or any chillies of your choice)
  • 5-6 cloves garlic
  • 1 thin carrot
  • 1 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 bay leaf
  • 1 bunch dill
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • 1 /2 teaspoon five spice powder

Instructions

  • Wash and sterilise the jars and lids.
  • Grill the chilli peppers lightly on all sides on a griddle pan. Turn the chillies regularly with tongs to prevent them from bursting and splitting. As soon as the chillies are cooked, transfer them to a bowl and cover them with a lid. Do not peel the skins on the chilli peppers, but do trim the stalks.
  • Peel, wash and cut the garlic into large chunks. Peel and slice the carrots into thick coins. Wash the dill. If it's too long cut it in two or three pieces.
  • Prepare the marinade by heating the vinegar and the oil in a heavy-based saucepan on the hob. Add the sugar and the salt to the marinade and stir until they are dissolved. Add the bay leaf and the five spices powder to the marinade and stir. Reduce the heat and simmer the marinade for 2-3 minutes. Leave the marinade to cool for a few minutes.
  • Arrange a thin layer of dill on the bottom of the jars, add a layer of chillies and drop a few pieces of carrot and garlic between them. Repeat until your jars are nearly full. Finish with a layer of dill and garlic. Pour enough marinade to submerge all ingredients in the packed jars. Leave 3-inch headspace and screw the lid tightly. Arrange the packed jars of chillies upside down on a tea towel. Shake the jars of pickles once a day for a few days to mix the marinade. Keep the jars of chillies in the fridge or a cool place and consume them within a few months.
  • Serve the pickled chillies with stews, soups and casserole meals.