Fiery Pickled Garlic and Chilli

Try our fiery pickled garlic and chilli ---

Fiery Pickled Garlic and Chilli

In our family pickling vegetables is somewhat of a tradition. Our parents usually pickle all sorts of different vegetables during the summer and early autumn and it really is a great way of preserving vegetables. This year we had a few fresh chillies left over and because they were not suitable for drying we decided to pickle them. However because we didn’t have enough chillies to just use on their own, we thought that throwing garlic in the mix would work well. This is how we came up with this simple fiery pickled garlic and chilli recipe.

One thing to point out is, that garlic often turns an odd bluish colour. There are not many scientific papers on the reasons why garlic changes colour in acidic solutions. It is to do with reactions of compounds found within the garlic. Most importantly these are harmless, so while it may not look pretty, it is not poisonous to eat smurf couloured garlic.


    • roughly 60 – 80g chillies of your choosing
    • 3 bulbs of garlic, peeled
    • 80 ml white wine vinegar (between 6 and 7.5% accidity)
    • 160 ml water
    • sugar
    • salt
    • 1 bay leaf
    • 1/4 tsp black pepper corns
    • 1/2 tsp mustard seed
    • 1/2 tsp fennel seeds
    • a few sprigs of flat leaf parsley
    • 2 slices of lemon, make sure the peel is edible
    • you will also need 2 x 250ml pickling jars, in an ideal world they should be sterilised.


    makes 2 x 250 ml jars.


    1. Wash the chilies, trim the top end and cut them into 1cm pieces.
    2. In a saucepan, add the vinegar, water, sugar, salt, bay leaf, black pepper, mustard seeds and fennel seeds. Gently heat the mix until the sugar is dissolved. It should be hot but not boiling.Give it 10 minutes on a medium low heat.
    3. While heating the vinegar mix, prepare your jars by adding the garlic, chillies and parsley.
    4. Pour the hot vinegar mix in the jars. Make sure you scrape out all the spices.
    5. Top of each Jar with a lemon slice, gently push down so that all of the contents are covered with vinegar liquid. Screw the lid on tightly.
    6. Give the pickled garlic and chillies at least one week before eating.



x V&S x

fiery pickled garlic and chilli ---
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