• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« In My Kitchen, February 2013
Buttermilk Scones »

Mum’s Pickled Chillies

February 4, 2013 by Celia @ Fig Jam and Lime Cordial

For as long as I can remember, my mother has kept a jar of these chillies in her fridge.

Unlike pickles designed for longer term storage, these aren’t heated in the pickling brine, but rather steeped in a cold vinegar-sugar-salt solution which diffuses the heat slightly and imbues the chopped chillies with a tangy edge.  We’ve always stored them in the fridge, and they’re usually eaten quite quickly, so I really can’t tell you how long they keep for.

Because of the way they’re made, the chillies retain their crunch. It’s the perfect accompaniment to Chinese dishes – a small bowl of these always graced the dinner table when I was growing up.

Chillies grow reasonably well in our garden, and this week I harvested a bowl of Jalapeños, several Serrano chillies, a few Cayennes, and the last of our mild Tasty Bites…

When I asked Mum for her recipe, she didn’t give me quantities for the pickling brine, but told me to make it “to taste”. Here are the amounts I used for this batch…

  • hot chillies (as seen in the photo above)
  • 2 cups vinegar (I used white wine vinegar)
  • 3 teaspoons fine sea salt
  • 3 teaspoons sugar

1. In a saucepan, combine the vinegar, salt and sugar and bring to a boil. Allow to simmer for 5 minutes.  Cool to room temperature.

2. Wash the chillies and slice then into rings (I wore latex gloves for this process).   Remove the seeds if preferred.  Tip the chopped chillies into a large bowl and pour boiling water over them.  Stir for about 10 seconds before draining into a colander.

3. Spoon the chillies into sterilised jars, and carefully pour over the cooled vinegar solution.  Store the jars in the fridge.  This quantity of chillies filled two 300ml jars.

I’m hoping to make more of these when the Bishop’s Crown chillies start fruiting!

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Recipes | 66 Comments

66 Responses

  1. on February 4, 2013 at 12:21 am chefconnie

    I have to make these for my mother in law.


    • on February 6, 2013 at 6:08 am Celia @ Fig Jam and Lime Cordial

      I hope she enjoys them, Connie! :)


  2. on February 4, 2013 at 12:24 am Choclette

    Celia, what a wonderful idea. They look so pretty in the jar and having both red and green makes them look doubly fresh somehow.


    • on February 6, 2013 at 6:10 am Celia @ Fig Jam and Lime Cordial

      Choc, my mum told me that I should have cut them thinner and only used green ones, but I’m pretty chuffed with how gorgeous they are. Delicious too! :)


  3. on February 4, 2013 at 12:30 am Glenda

    Cool! or should I say, ‘Hot!’ Celia. I would think they would last quite a while in that salty sweet vinegar.


    • on February 6, 2013 at 6:10 am Celia @ Fig Jam and Lime Cordial

      Glenda, mum always said they’d keep for “ages” in the fridge, but that was as specific as she ever got. :) I’m pretty sure they’d be fine for a month or so, at least.


      • on February 6, 2013 at 11:42 am Glenda

        I’m with your mum. I reckon they would last ‘ages’


        • on February 6, 2013 at 1:01 pm Celia @ Fig Jam and Lime Cordial

          Darling, you are not objective. We all know you can’t throw anything out of the fridge! :)


  4. on February 4, 2013 at 1:04 am drfugawe

    I’m slowly getting away from the ‘heat processed’ pickles, and these look wonderful – but if I make them, I’ll have to decide what to sacrifice from the fridge for the needed space! (at least half our fridge is already dedicated to condiments)


    • on February 6, 2013 at 6:11 am Celia @ Fig Jam and Lime Cordial

      Doc, I’ve made the recipe again since with a small box of red jalapenos that I picked up for a song at the markets. We’ve been handing them around the neighbourhood! :)


  5. on February 4, 2013 at 2:03 am Heidi

    They sure are pretty! I would have to remove the seeds and use slightly less hot peppers- but they sure look good. I’m not sure how the ability to handle hot foods bypassed me- but I can’t take the heat.


    • on February 6, 2013 at 6:12 am Celia @ Fig Jam and Lime Cordial

      Heidi, because I’ve used a mix of different chillies, it’s a bit of a lucky dip – sometimes you’ll get a hot ring, and other times it’s quite mild. Fun, actually, but then again, we love hot! :)


  6. on February 4, 2013 at 5:00 am Lizzy (Good Things)

    Your chillies look so fresh and crunchy Celia, even though they are pickled. A lovely recipe. Thank you for sharing.


    • on February 6, 2013 at 6:13 am Celia @ Fig Jam and Lime Cordial

      Lizzy, Mum and Maude both tell me that these chillies are traditionally served with noodles. I eat them with just about everything! :)


  7. on February 4, 2013 at 5:19 am EllaDee

    Wonderful simple chilli recipe… You reminded me that once I always had a little jar of chillies steeped in soy or fish sauce, lime juice & sugar… this version with the vinegar, salt & sugar would be a zingy tastebud alternative… I must try :)


    • on February 6, 2013 at 6:13 am Celia @ Fig Jam and Lime Cordial

      ED, when my mum serves these, she always has them in a little bowl with soy sauce. I tend to eat them straight! :) Hope you like them!


  8. on February 4, 2013 at 6:33 am cecilia

    That sounds like a great idea, i am coming back for this in the summer, we always get a good chilli harvest!.. c


    • on February 6, 2013 at 6:15 am Celia @ Fig Jam and Lime Cordial

      Celi, don’t make too many in one go (unless you mean to share them out), as they’re not really a long term keeper! I think for proper canning, the solution needs to be hot and the jars might need to be heat processed. x


  9. on February 4, 2013 at 6:36 am sallybr

    Huge shot of nostalgia, unexpected. My Dad would not eat anything without his peppers, that my Mom prepared every week. I am not sure hers included sugar, I think it was only vinegar, but reading your post I closed my eyes and remembered the smell when he opened that little bottle, and the noise of his knife mincing the peppers on the bottom of the plate. Then it would be ready to receive whatever food he would be eating. He loved peppers so much that if he ever had to go to a restaurant he would carry a small bottle of those peppers to add to the food.

    sweet, even if a little sad, memories…. Thanks, Celia!


    • on February 6, 2013 at 6:16 am Celia @ Fig Jam and Lime Cordial

      Sally, I know exactly the aroma you’re talking about – I can smell it right now just thinking about it. I feel like I’ve shared a bit of your dad with you – thank you.. xx


  10. on February 4, 2013 at 7:56 am Claire @ Claire K Creations

    Celia this is just what I need my chili plant is quite laden with fruit – I can’t use them fast enough!


    • on February 6, 2013 at 6:16 am Celia @ Fig Jam and Lime Cordial

      Claire, they seem to grow well in pots, don’t they? Ours are mainly growing in an old laundry tub! I find if I pickle the chillies like this, I can eat a whole lot more of them.. :)


  11. on February 4, 2013 at 8:03 am theintolerantchef

    So delicious Celia, I love that fiery piquant taste! I used to just steep chilis in vinegar, so thankyou for sharing your ‘proper’ recipe with me :) My chilis are just starting to redden up and I have teensy tiny hot scuds as well as large mild Thai style as well, so this will be perfect xox


    • on February 6, 2013 at 6:17 am Celia @ Fig Jam and Lime Cordial

      Becca, the one thing my mum said was, “don’t use those hot chilli padis!” :) Although maybe if you mix them up with the Thai ones, it might work. Too hot for me though!! xx


  12. on February 4, 2013 at 8:44 am Rose

    Tony’s very into pickling at the moment and he loves chillies so I’ll show him this one. :)


    • on February 6, 2013 at 6:18 am Celia @ Fig Jam and Lime Cordial

      Rose, I tried a recipe for pickling whole chillies a couple of years ago and it was a disaster! So I was pretty happy to make these ones of mum’s, even if they weren’t going to keep nearly as long…


  13. on February 4, 2013 at 9:22 am Roslyn MacAllan (@roztaste)

    I have chillies ready to pick now but alas no red ones to provide the glamour look in yours, will make some almost immediately, thanks Celia


  14. on February 4, 2013 at 9:44 am Eha

    Thank you, Celia! I have been looking at my pile from about 6-7 pots and wondering what to do with the surplus. Am just wondering whether I dare put the scotch bonnets [or were they called nun’s bonnets?] in the mix, as they are meant to blow your head off your shoulders :) ! So easy to do also . . .


    • on February 6, 2013 at 6:19 am Celia @ Fig Jam and Lime Cordial

      Eha, scotch bonnets are way out of my league!! I grew habaneros once – never again!


      • on February 6, 2013 at 1:56 pm Eha

        Sugar: and you should see nearly a dozen BIG ones getting gorgeously red winking at me through rather nice foliage! Shall try tomorrow: yikes, now two people have warned me!!!!!!!


  15. on February 4, 2013 at 1:18 pm Manuela

    Those look very pretty and so fresh. They even look crunchy, if that’s possible!


    • on February 6, 2013 at 6:19 am Celia @ Fig Jam and Lime Cordial

      Manuela, they ARE crunchy! Because mum’s recipe uses a cold vinegar solution rather than a hot one, the chillies keep their crunch. Of course, the downside is they don’t keep nearly as long! :)


  16. on February 4, 2013 at 1:20 pm ChgoJohn

    This may be too hot for me, Celia, but I’ve a few friends who would really love it. Sounds to me like a good gift item. Thanks!


    • on February 6, 2013 at 6:20 am Celia @ Fig Jam and Lime Cordial

      John, remember they don’t keep for ages and need to be in the fridge! Having said that, the neighbours I dropped jars too the other day were all delighted! :)


  17. on February 4, 2013 at 1:57 pm lambsearsandhoney

    These would make a wonderful Xmas gift Celia – they’re the exact right colours!


    • on February 6, 2013 at 6:20 am Celia @ Fig Jam and Lime Cordial

      Amanda, they’re pretty, aren’t they? Now if I could just time my chillies to be ready in time for Chrissie.. :) xx


  18. on February 4, 2013 at 2:00 pm Tandy

    This is a great recipe Celia :)


    • on February 6, 2013 at 6:20 am Celia @ Fig Jam and Lime Cordial

      Thanks Tandy!


  19. on February 4, 2013 at 5:25 pm Miss Piggy

    I’ve only attempting pickling veggies once – it didn’t go very well. Time to try again I think….the chillies look lovely.


    • on February 6, 2013 at 6:22 am Celia @ Fig Jam and Lime Cordial

      Mel, I haven’t had a lot of success with pickling either! Making preserves, yes, but actual vinegar pickles, no. But mum’s recipe is a nice inbetween – not a true long term pickle, but delicious nonetheless!


  20. on February 4, 2013 at 5:35 pm thecompletecookbook

    What a fantastic idea for all the chillies in our garden, although ours aren’t nearly as pretty as yours.
    Have a lovely week Celia.
    :-) Mandy x


    • on February 6, 2013 at 6:22 am Celia @ Fig Jam and Lime Cordial

      Thanks Mandy! It was nice having an assortment in the garden this year – usually we just have one variety at a time! :)


  21. on February 4, 2013 at 5:59 pm invisiblespice

    I love seeing the different types of chillies that people grow. Our chillies have produced well this season after a dismal effort last year. Can’t wait to try this recipe. Our Bishop’s Crown chillies are fantastic this year, I am surprised that yours haven’t fruited. Thanks for putting me on to them last year.


    • on February 6, 2013 at 6:23 am Celia @ Fig Jam and Lime Cordial

      Christine, we didn’t plant any new bishops’ crowns this year, as our old plant is still going. It’s made tons of small flowers, but no fruit yet, and it takes ages to ripen, so I think we might be more than a month off. Hope it makes it before it gets too cold!


  22. on February 4, 2013 at 8:21 pm Roslyn MacAllan (@roztaste)

    Made the chilli pickle today, why haven’t I done so before, because I did not have friend Celia’s recipe.


    • on February 6, 2013 at 6:24 am Celia @ Fig Jam and Lime Cordial

      Roz, thank you so much for trying it! I hope you guys enjoyed it! Try it with Chinese food! :)


  23. on February 4, 2013 at 9:10 pm Jan

    Such fabulous colours Celia. Peter is the fire eater in our house and I’m quite sure he’ll give this one a twirl. Like Heidi, I just don’t have fire proof hands and if I do handle chillies I do as you did and ‘suit up’.


    • on February 6, 2013 at 6:25 am Celia @ Fig Jam and Lime Cordial

      Jan, I always feel like a wuss, but it’s either suit up, or have burning eyes all night after I’ve rubbed my eye with a chilli hand.. :)


  24. on February 5, 2013 at 1:27 am Karen

    I’ll definitely make some of these this summer with chillies from our garden.


    • on February 6, 2013 at 6:25 am Celia @ Fig Jam and Lime Cordial

      Thanks Karen! Hope you enjoy them!


  25. on February 5, 2013 at 2:01 am marilynscottwaters

    I love cooking with chilies. These look delish. I bet a couple of these would be good chopped up in a sauce. Maz.


    • on February 6, 2013 at 6:25 am Celia @ Fig Jam and Lime Cordial

      Maz, my mum serves them in a small bowl with soy sauce, and they’re on the table at every Chinese meal she cooks.. :)


  26. on February 5, 2013 at 12:27 pm Emilie@TheCleverCarrot

    I happen to love pickled chilies. We had them over pasta tonight for dinner. It’s great to have a jar of those on hand as they can transform any meal :)
    PS- IMK is up!


    • on February 6, 2013 at 6:26 am Celia @ Fig Jam and Lime Cordial

      Emilie, I’ve been putting them into my sandwiches! They really are very versatile! :)


  27. on February 5, 2013 at 1:12 pm Lorraine @ Not Quite Nigella

    Now this is something that we never had! Although I had to giggle, the way your mum described the pickling mix was exactly how my mother described the pickling mix for cucumber pickle :P


    • on February 6, 2013 at 6:26 am Celia @ Fig Jam and Lime Cordial

      You didn’t have this? I’m surprised, I always assumed all Chinese families did. It’s hard getting a recipe out of mothers, isn’t it? :)


  28. on February 5, 2013 at 1:56 pm hotlyspiced

    These look so pretty in the jars. Just gorgeous. I can just imagine these going so well with Chinese food and how wonderful that the chillies retain their crunch xx


    • on February 6, 2013 at 6:27 am Celia @ Fig Jam and Lime Cordial

      Charlie, they are very crunchy! It would probably look better if I was fastidious about removing the seeds, but I was being lazy! xx


  29. on February 5, 2013 at 4:51 pm Barbara Bamber | justasmidgen

    I can’t wait to give these a try! What a great recipe to mix up a batch of pickled peppers, no sterilizing, boiling.. these look yummy. What other dishes would you serve them with?? xx


    • on February 6, 2013 at 6:29 am Celia @ Fig Jam and Lime Cordial

      Barb, thank you! They DO have to go into a sterilized jar, but they don’t need to be heat processed afterwards. Remember they’re only for short term consumption and need to be kept in the fridge – these aren’t a “stash in the pantry for six months” pickle! We serve them with noodles, and chicken rice, and I actually have them with my scrambled eggs.. :)


      • on February 7, 2013 at 12:00 pm Barbara Bamber | justasmidgen

        Ooops.. good thing you caught that! xx


  30. on February 6, 2013 at 11:10 am Norma Chang

    We are in the dead of winter, grounds are solidly frozen. Had a bit of snow today, expecting more especially on Friday I am so enjoying your posts with all the gorgeous harvests.


    • on February 6, 2013 at 1:00 pm Celia @ Fig Jam and Lime Cordial

      Norma, I will try to take photos for you, although the boiling hot weather followed by torrential downpour has taken its toll on the garden a bit.. :)


  31. on February 6, 2013 at 1:19 pm cityhippyfarmgirl

    I have chilli abundance at the moment and I was wondering whether to up the consumption or try preserving them a little. I do like the fiery little critters!


  32. on February 7, 2013 at 10:16 am ChopinandMysaucepan

    Dear Celia,

    I am a chilli fiend and why do I not pickle more chillies when it’s so easy to do. Gotta remember to do this when I get back to Oz.


  33. on February 22, 2013 at 8:50 am Nic@diningwithastud

    I need to make these for my dad. He’s a chilli fanatic!



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • 36 years
    • Sustainability Winners
    • Merry Christmas!
    • Sustainable Gifts
    • Old Things
    • Rethinking Christmas Packaging
    • A Month of Waste-Free Meals
    • Reverse Garbage Acrylic
    • Sameness
    • Temporary
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2021 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: