pickled chilli peppers

Korean Green Chili Pickles

Korean green chillies ((0.8 to 1 pound),

soy sauce

water

apple cider vinegar

sugar

Korean chili flakes ((gochugaru))

Korean chilli paste ((gochujang))

tsp minced garlic

Tbsp sugar

Tbsp sesame oil

Tbsp green onion ((finely chopped))

sesame seeds

Rinse the chillies in cold running water. Trim off the stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chilli. (I typically make 6 to 8 holes per chilli. This is to help with sauce absorption). Alternatively, you can chop the chillies into small pieces (about 3 cm/1 inch) without making the holes.

Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).

Tightly stack the chillies (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized chillies, you can start eating them 72 hrs after making them. For larger sized chillies, you can start eating them one week after making them. If you want some extra Korean flavour, mix the pickled green chillies with the spicy Korean chilli sauce (optional ingredients mentioned above) in a bowl just before serving.

These quick pickled chillies are spicy, sharp, and so addictive! This easy recipe is great for when you have a lot of chillies, and they go with so many dishes, from salads to noodles!

Quick Pickled Chillies

(5¼ oz) red chillies

120 milliliters (½ c) white vinegar

white sugar

salt

bay leaf

mustard seeds

fennel seeds

Wash and dry the chillies.

Slice the chillies width ways and discard the stalks.

Pack the chillies into a sterilised jar.

In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.

Pour this over the chillies in the jar - the liquid should cover the chillies to prevent the air from getting to them.

Store in the fridge for up to a week.

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Korean Green Chili Pickles

Quick Pickled Chillies

Top 2 pickled chilli peppers recipes from across the web

The most viewed pickled chilli peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Green Chili Pickles

Quick Pickled Chillies

The most viewed pickled chilli peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine