So good! Use these Thai pickled red chillies as a garnish for any curry or top your kebab with them.
You can spice up any curry and make it even more special with thes Thai pickled red chillies.
Isn’t it great that something so simple can make all the difference in a meal! These Thai pickled red chillies might be easy to make but they add a delicious flavour to any curry. Not just Thai curries.
You could whip these up in minutes but the flavour does intensify with time so I recommend making a lot more and then keeping some in the fridge for when you need them.
Although these Thai pickled red chillies are used a lot in Thai cooking, I have added them to Indian and other curries as a garnish and I’ve never had any complaints. They are great with any cuisine. For example, try them on these gyros. Outstanding!
In this recipe, I used long red chillies as they aren’t as spicy as smaller red chillies. You can further reduce the heat by removing the seeds before pickling. Personally, I like this recipe spicy so I normally add a few spicy red bird’s eye chillies to the mix too.
Thai pickled red chillies are delicious on all kinds of food.
The first time I tried this simple pickle, I was in Phuket. I had them with a couple skewers of pork satay and had no idea just how easy they were to make. As the pickle isn’t that spicy, you could add them as a garnish for your dishes or just serve them at the table and let people take as much as they like.
Are you ready to make the easiest spicy pickle recipe I know of? The chillies are naturally sweet so no need to add sugar. I don’t. That said, preparing Thai food is all about getting the right balance for you. Some people like to simmer the vinegar and add a little sugar dissolve it. That is totally optional and completely up to you.
Here you go…
Slice the chillies thinly and remove seeds if you prefer a milder pickle.
Place the chillies in a bowl and add the vinegar. You’re work is now done!
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Thai Pickled Red Chillies
Ingredients
- 250ml (1 cup) white distilled vinegar
- 10 long red chilles – cut into 5mm (1/4 inch) slices
- Sugar as needed
Instructions
Place the sliced chillies in the vinegar and pickle for at least an hour or over-night. These will keep for a long time in a sterilized glass jar with a lid.
Jayme
Monday 26th of April 2021
Hi there Curry Guy,
How long have you had these last in the refrigerator?
Dan Toombs
Tuesday 27th of April 2021
I have kept them a few weeks so I think you should be fine with that as long as they are stored correctly. Thanks Dan
Kimberlee
Sunday 7th of March 2021
Do you need to refrigerate?
Dan Toombs
Monday 8th of March 2021
I refrigerate it so maybe best to. Thanks Dan
Jay B
Wednesday 18th of November 2020
Hi: Im going to make these. No water needed? I saw a few other recipes that called for boiling the water, add the vinegar and sugar (if wanted) and then pour into the jar with the chilies.
Dan Toombs
Thursday 19th of November 2020
Hi I don't use water in my recipe and I find it works really well. Thanks Dan
Di
Wednesday 7th of October 2020
I made these for a friend who likes a hotter curry than everyone else, she loved them.
Dan Toombs
Sunday 18th of October 2020
Great to hear, I am glad your friend enjoyed it. Dan