A Guide to Quick Pickled Chillies

Pickled chillies really are one of my favourite bar snacks, this is my guide to making them quickly at home.

Portrait image of cherry bomb chillies in front of jars full of pickled chilli

How to Pickle Chillies.

Pickles are very common here in Hungary, they are everywhere, everything from whole cabbages to baby watermelons get the treatment!

Chillies are my favourite though and no matter what chillies you use the process is the same.

You need nothing more than some chillies, vinegar, salt and sugar I throw in some whole seeds too.

Whilst they make great finger food they are often served here as a side to many meals. In fact, you can see these pickled chilli bomb peppers served this way in my Marha Porkolt recipe.

The process of pickling is simple, heat up all of the ingredients and pour them over the chillies.

Then seal and let them sit, it really is as simple as that!

A little hint from me to you, rub your hands with oil before preparing your chillies.

It will prevent the capsaicin from penetrating the skin, meaning that it will wash off and not get into “sensitive” areas later!

Portrait image of a marha porkolt, a Hungarian beef stew served with nokedli, hot wax peppers and pickled cherry bomb chilli peppers served in a white bowl

Choosing the Chillies.

My favourite chillies to use are these chilli bomb peppers. They have a wonderful sweet bitterness that marries so well with the pickling process.

On the heat scale, they are similar to Jalapeno chillies, although one in every hundred or so is real firecracker.

I have no idea why this is and have been in tears many a time. Odd really as we grow them at home so same plant, same source but BOOM!

But you can use any chilli you like, I prefer larger chillies as one of my favourite things to do with them is stuff them.

So I always remove the seeds, so I have perfect scoops for soft cheese and then I wrap them in bacon before eating them… Eating them all, you seriously will not be sharing!

If you are using them in cooking, I use them in my spicy bean burger, then you can leave the seeds in.

Portrait close up image of cherry bomb chillies in front of jars full of pickled chilli

Preserving Chillies.

I usually consume these chillies within a week of making them.

However, if I am making a larger batch I will seal them in sterilised jars.

This is not strictly canning and is not advised for long term preservation but it will increase the shelf life by 10 days or so.

Heat jars in the oven at 100°C or 212°F for an hour.

Pour in the hot pickles to fill the jar completely and then add a lid that I have sterilised in hot water.

You must be careful not to burn yourself doing this!

As the jars cool the lids should begin to pop, creating a seal. If the lids do not pop, consume the chillies within a week.

If you want to preserve these long term please search out a recipe with an appropriate acid content in order to remain safe.

Quick Pickled Chillies Recipe

Quick Pickled Chillies Recipe

Yield: 250 Grams
Prep Time: 1 hour
Cook Time: 1 minute
Total Time: 1 hour 1 minute

These little pickled cherry bomb chillies are my favourite form of beer food, stick them out on the table with some soft cheeses and watch them disappear!


  • 300 g Chillies
  • 200 ml White Wine Vinegar
  • 200 ml Water
  • 1 Tsp Salt
  • 2 Tbsp Sugar
  • 1 Tbsp Coriander seeds
  • 1 Tbsp White Mustard Seeds


  1. Chop chillies in half and then scoop out the seeds.
  2. Heat the vinegar, water salt and sugar in a pan and bring to the boil
  3. Toast off the coriander and mustard seeds in a dry pan for a couple of minutes until the aromas are released.
  4. Pack the chillies tightly into a jar and pour over the pickling liquid the sprinkle in the toasted seeds.
  5. Add a lid and allow to cool and steep for 24 hours.
  6. Consume within a week.


This should yield two jars of pickles that hold 600ml of water packed to the gunnels with chili goodness, you can also add a little of the pickling liquid to dressings or a mayo to stretch it even further.

Calorific value refers to the full recipe.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2361mgCarbohydrates: 58gFiber: 7gSugar: 41gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

36 thoughts on this Recipe:

  1. I made this with 2500g of cherry bomb peppers from our garden. I stuffed the pickled halves with fresh mozzarella, and they were phenomenal! Thank you very much for sharing the recipe!!

    • Hey Sarah… I live in Hungary and they are really common here, I grow my own… I did some searching and had some joy at both Amazon.co.uk and Seedparade.co.uk

  2. Perfect for preserving my jalapeño harvest (although I wish I could get my hands on some of these cherry bombe peppers!)

  3. I love these chillies. I have not seen them here in the U.K. but might start growing them. My mum might have them. Need to check that out.
    Love pickles, love chillies to the extent of addiction and your recipe is super appealing to me- just need to get hold of those little fellas ?. Perfect looking pictures too as always.

    • Thanks Ramona… Try and hunt these chilies down they are wonderful and alongside a good kick of heat they have a fab flavour too!

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  7. What a perfect compliment to ice cold beer and your favorite game (as you stated).. and so easy to make! Football starts in 2 weeks.. these are on my menu for sure!

    • The round ball season kicked off in Europe a few weeks ago and I have already put a serious dent in our stocks, I hope you enjoy as much as I do 🙂

  8. Brian, I must make these. Keep the chili preserving recipes coming! We are totally buried in peppers here. my husband loves to grow various peppers mostly the roasting milder types. but we do have Thai peppers coming ripe this week. This recipe is where I’m going to start with them. Thanks!

    • I’m with you on the mountains we have them coming out of our ears too, I have a sweet chili sauce recipe heading your way pretty soon and it is my favourite ‘source’ (you see what I did there 😉 ) of spicy sweetness over winter and I make it on an industrial scale and have it on everything from bacon sandwiches through to stirring it through Asian style broths 🙂

    • You don’t mean on my hexmas tree do you 😉 They are very sweet looking though, they are a really common treat out here but they are typically pickled whole but I like to hollow them out to stuff with goodies later 😉

  9. Ooh, I love this! Cherry bomb chilis are my favorite. The best for a classic East Coast Italian-American hoagie. Making these, for sure!

  10. Wow, these look great. I love spicy peppers. Good to know about rubbing oil on my hands first. I didn’t know this and have definitely experienced the burning feeling on my hands. 🙂

    • Thank you 🙂 The oil thing was a complete revelation when I found out about it, I tend not to bother when I am only doing one or two but when you have a batch of spicy things to prepare it is a life saver.

    • They are really popular out here in Hungary, you could swap for Jalapeno chili as the have the same scoop thing going on although the flavour is a little different but they share a similar sort of heat profile.


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