Chili Pickles

To homemade pickles. With love is our kitchen recipe. Crunchy veggies, tangy and refreshing Asian flavor pickle will make fantastic to many dishes. They aren’t salty but fully seasoned.

By Vickypee  I  Updated on April 26, 2024

Jump To RecipeChili Pickles

A joyous to all the dish with this refrigerator chili pickles that is super easy to make. Why? Because they are quick pickles that takes a few minutes or hours to make.

These pickles are made with simple ingredients: Large red and green chilis, carrots, turnips, white distilled vinegar, brown sugar, and salt. So, gather up your ingredients and let’s make a jar of homemade pickles together.

Pickled chilis are really lovely because some of the heat is lost during the picking process, and they become milder. If you like less spice, thinly slice the peppers and remove more seeds from the hotter peppers can help reduce the heat. The pickling liquid requires gentle simmering and then cooling before it can be poured into jars for chilis.

There’s nothing better than chili pickles with a bowl of noodles and fried rice, and side dish. I can’t say enough about the absolutely delicious flavor that ensure when they come to pizza, sandwiches, and burgers.

What is pickled chilis

I’ve almost met local Asian restaurant seem to have their pickled chilis in little glass jars on the table which you can serve yourself with level of chili heat, alongside jars of spices and bottles of sauce. They will add some zing to the dishes. I adore them!

This useful condiment seems to be everywhere these days, and it’s easy to make form bringing a tangy, yummy, crunchy chilis and vegetables finishing touch to a wide range of dishes from noodles to burger, it also delivers the most brightness shade of color, which can turn any food into something much more special.

Slice chili and carrot before pickle.

* Find the complete recipe with measurement below.

Pickled chilis with any vegetables

What I love this recipe is that you can change up the vegetables and add other ingredients like cucumbers, whole garlic, red onion. Add some sliced radishes, turnips carrots in the layer of jar. It’s my favorite ingredients to add into pretty much this recipe to add not only flavor but also a vibrant swish of color. You may also give it a try with green beans, thin slices of cauliflower or cabbage (these vegetables may process from quick blanching before pickling) You can chop up some garlic cloves and green onions and add them right in the jars. They will pickle along with the chilis imparting more flavor.

Add red chili and green chili or chop up some garlic cloves in jar.

Choose your fresh chilis: Chilis are a fantastic addition to pickles, offering a spicy kick that complement the tangy flavor of the mixture liquid You can use a variety of chilis like chili peppers: jalapenos, Fresno, mini sweet. Or Thai chilis: Large red chilis, large green chilis, yellow chilis.

Prepare the chilis: Wash them thoroughly, and you can slice them with seed or remove the seed depending on the heat level you prefer.

Create the brine: There are variations of brine. The most basic one uses salt in a base of vinegar and water at 1 to 1 ratio. I like my pickles on the less tart side, so, I add 1 teaspoon sugar to the brine for slightly sweet flavor.

Vinegar: I prefer white distilled vinegar because it is colorless and offer a great tart flavor. White wine vinegar and cider vinegar will work as well. Substituting plain vinegar with apple cider vinegar gives the pickles chili a special flavor. 

Sugar: Brown sugar, you can substitute honey for the sugar, honey adds an extra layer of flavor whereas sugar is a more neutral sweetness.

Pour pickle brine to the vegetable slices into the jar.

How to store chili pickles

Quick chilis pickles keep well in the fridge for 1 month but will lose a bit of their heat over time. Use clean and dry utensils to take the chili slices from the bottles. This will help in extending the shelf life of the chili pickles.


Chili Pickles

Makes 1 jar (16oz)


For pickling liquor

  • ½ cup water
  • ½ cup white distilled vinegar or plain vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon sea salt

For vegetables

  • 30g radishes, finely crop
  • ½ turnip (45g), finely sliced
  • 1 large carrot (160g), finely sliced
  • 30g large red and green chilis with seeds, finely sliced


  1. Pour in the water and vinegar in a saucepan over medium- low heat, bring to boil.
  2. Add the sugar and salt to the pan and, stirring, bring to simmer.
  3. When the sugar and salt have dissolve, remove the pan from the heat and set aside to cool slightly.
  4. Meanwhile prepare vegetables into a jar, containing loose vegetables to maximizes mixture.
  5. Once the mixture cool, pour it over the vegetables, then screw on the lid and, a couple shake to ensure vegetables are submerged.
  6. And refrigerate for at least 2 hours before serving. Store in the fridge for up to 2 weeks.
Refrigerator Chili Pickles

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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