Moroccan · Condiment
Moroccan Pickled Green Chillies
Whole or sliced green chillies steeped in a salted vinegar brine with garlic and coriander seed become the tangy, fiery pickle set out on Moroccan tables to eat with sandwiches, grills and bean dishes. Mellowing just enough in the brine to be more than raw heat, they add a bright, sour kick to everything they accompany.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 16
- Level
- Easy
Ingredients
- 300 g green chillies (mild or hot)
- 4 garlic cloves
- 1 tsp coriander seeds
- 300 ml white wine vinegar
- 150 ml water
- 1 tbsp salt
- 1 tsp sugar
- 1 bay leaf
Method
- 1
Prepare the chillies
Leave the chillies whole with a small slit in each, or slice them into rounds for a quicker, hotter pickle. Pack into a clean jar with the garlic and coriander seeds.
- 2
Make the brine
Bring the vinegar, water, salt and sugar to a simmer until dissolved.
- 3
Pour over
Pour the hot brine over the chillies to cover, tucking in the bay leaf.
- 4
Cool and mature
Cool, seal and refrigerate; they are ready in a couple of days and keep for weeks.
Chef's tips
- Slit whole chillies so the brine gets inside; slicing makes a faster, more evenly sour pickle.
- Choose the heat level you want — the brine tames but does not remove the chilli's fire.
- Keep the chillies submerged so they pickle evenly and keep well.
Frequently asked questions
Will pickling make the chillies milder?
A little. The brine softens the raw edge and rounds the heat, but hot chillies stay hot. Choose a milder variety if you want a gentler pickle.
Can I use this brine for a mix of vegetables?
Yes. Add carrot, cauliflower or turnip alongside the chillies for a mixed Moroccan-style pickle, adjusting the quantities to fill the jar.