Pickled Peppers
Declan Kennedy
| 12-09-2025
· Cate team
Pickled peppers are a crunchy, spicy treat that instantly awakens our taste buds. They pair perfectly with plain rice, steamed buns, or even noodles. The best part? We can make them at home with simple ingredients, no water or oil, and ready to eat in just one night.
Properly stored, these peppers can stay fresh for up to a year, making them a convenient and delicious addition to any meal. Today, we’ll guide you step by step on how we make pickled peppers at home, so even beginners can get perfect results.
Ingredients You’ll Need
- Fresh small, thick-fleshed chili peppers: 500g
- Salt: 2 tablespoons
- Soy sauce: 150ml (regular type is fine)
- Sugar: 1 tablespoon
- Ginger slices: 4–5 pieces
- Garlic: 4–5 cloves, thinly sliced
- Coriander roots: a small handful, cleaned
- Sichuan peppercorns: 1 teaspoon
- Star anise: 2–3 pieces
- MSG (optional): a pinch
These ingredients combine to create a flavorful, aromatic marinade that perfectly complements the crispness of the peppers.
Step 1: Preparing the Peppers
1. Rinse 500g of chili peppers several times under running water to remove dirt and impurities. Be gentle—do not rub too hard, or the skins can break, causing the peppers to become soft when pickled.
2. Place the peppers in a ventilated area and let them drain completely. Removing surface water ensures they stay crisp and absorb flavors evenly during marination.
Step 2: Removing the Stems
1. Carefully twist each stem at its base to remove it whole.
2. For stubborn stems, make a small cut at the base and peel it off slowly.
3. Keeping the peppers intact prevents them from breaking apart during marination and keeps the final product visually appealing.
Step 3: Salting the Peppers
1. Sprinkle 2 tablespoons of salt evenly over the peppers.
2. Mix gently so every pepper is coated.
3. Let the peppers rest for 2 hours. The salt draws out some moisture, helping the peppers absorb flavors later.
4. Rinse off excess salt under running water and drain thoroughly. Slightly salted peppers are easier to season without becoming too salty.
Step 4: Drying the Peppers
1. Use kitchen paper to pat the peppers completely dry, especially inside the small pits left by removed stems.
2. Any remaining water can cause spoilage, so make sure the peppers are fully dry before moving to the next step.
Step 5: Cutting the Peppers
1. Slice each pepper in half lengthwise.
2. Cutting the peppers allows the marinade to soak in evenly, ensuring every bite is flavorful.
3. Properly cut peppers also make mixing with spices easier and prevent the peppers from breaking into pieces.
Step 6: Preparing the Marinade
1. Heat a small pan over low heat and add 1 teaspoon Sichuan peppercorns and 2–3 star anise. Toast gently until fragrant, stirring constantly to avoid burning.
2. Pour in 150ml soy sauce, add 4–5 slices of ginger, 1 tablespoon sugar, and a pinch of MSG (optional).
3. Cook the mixture over medium heat until it bubbles slightly.
4. Turn off the heat and allow the marinade to cool completely. Using cooled marinade prevents the peppers from softening and preserves crispness.
Step 7: Adding Fresh Ingredients
1. Add 4–5 thin slices of garlic and a small handful of cleaned coriander roots to the cooled marinade.
2. Use just enough to enhance flavor without overpowering the natural taste of the peppers.
3. These fresh ingredients give the peppers a bright aroma and a subtle freshness that balances the spiciness.
Step 8: Mixing and Marinating
1. Put on gloves to protect hands from chili juice.
2. Mix the peppers thoroughly with the marinade so each piece is fully coated.
3. Cover and leave overnight (or up to 2 days for stronger flavor) in a sealed container.
4. During this time, the peppers absorb the aromatic marinade and develop their signature crunch and spicy taste.
Step 9: Storing for Long-Term Freshness
1. Transfer the pickled peppers along with the marinade into a clean, dry jar.
2. Seal tightly and store in the fridge.
3. Always use clean utensils to serve, preventing contamination.
4. These peppers can stay fresh, flavorful, and crunchy for up to one year, making them perfect for daily meals or special occasions.
Enjoying Your Pickled Peppers
The next day, we can enjoy crunchy, spicy peppers that are full of flavor. They make a perfect side dish, snack, or topping for rice and buns. Lykkers! Making pickled peppers at home is simple, satisfying, and allows us to enjoy fresh, delicious chili anytime. Let’s grab some peppers and try it ourselves—our taste buds will thank us!
Pickle Your Peppers The Easy Way
Video by ChilliChump