Thai pickled chillies

Written By Reena on 11 Feb 2011 | 05:00

My family is pickle, sauce and condiment obsessed.  We love anything that enhances the flavours of a dish or quite simply sets our tastebuds alight.  You can only imagine my excitement when I discovered pickled chillies in a Thai restaurant.  I have started making them at home so that I can eat these chillies at any time.

I used birds eye chillies for this recipe which are commonly found in South-East Asia.  They are extremely hot and at one time were thought to be the world's hottest chilli although hotter varieties have since been identified.  I hope you enjoy them as much as I do.

  • 30 grams birds eye chillies (red and/ or green) - finely sliced
  • 1 teaspoon salt
  • 3 tablespoons white rice vinegar
  1. Combine all the ingredients in a small clean jar.
  2. Place the jar in the fridge and leave for 2 days.
  3. Serve with your favourite savoury foods.
  4. Use within 3 weeks.

About Reena


  1. Nice Recipe!

    I just read an article about growing your own chillies now I know what to do with them when they are ready :)


  2. Hi Jimmy. Good luck with the chilli growing! Whenever I have tried to grow them they have ended up covered in white flies! Take care. Reena