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Pickled Hot chillies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This simple recipe for pickled hot chillies is a kitchen essential for anyone who enjoys a vibrant, spicy kick to their meals. By steeping fresh Fresno chillies in a tangy garlic-infused brine, you create a versatile condiment that balances heat with a crisp, acidic finish. The vibrant red hue of the chillies makes them an attractive addition to your fridge, ready to brighten up even the simplest of dishes.

As a low-sugar preserve, these chillies are a healthy way to add intense flavour to tacos, sandwiches, or grilled meats without the need for heavy sauces. This recipe is perfect for batch cooking and will keep beautifully in the refrigerator for up to a month, making it a brilliant make-ahead option for busy home cooks looking to elevate their weekday cooking.

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Ingredients for Pickled Hot chillies

  • 240ml white wine vinegar

  • 60ml sugar

  • 1 tablespoon kosher salt

  • 4 garlic cloves, crushed

  • 6 Fresno chillies, thinly sliced crosswise into rings

How to make Pickled Hot chillies

Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chillies, and let cool.

Do Ahead: chillies can be pickled 1 month ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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