Ottolenghi’s Quick Pickled Chilies Recipe

These chilies are truly a quick pickle and can be ready in as little as 30 minutes (though they’ll only improve with time).

• Experiment with different kinds of vinegar, such as apple cider vinegar, distilled white vinegar, white wine vinegar, or red wine vinegar.
• Prep the raw ingredients ahead of time, using your sharpest knife to slice chilies into thin rings or half-moons.
• Try adding whole spices, such as black peppercorns, allspice, coriander seeds, or bay leaves alongside kosher salt in your pickling brine. For an extra spicy flavor, add garlic cloves, thinly sliced jalapeños or serranos, or red pepper flakes to the vinegar mixture.
• Pickled chilies and other pickled peppers can be refrigerated for months, but they’ll have the best flavor if used within about a week.
• Refrigerate pickled chili peppers in a jar or other glass container. (Metal can react with the vinegar, and plastic may absorb flavors.)

Try these pickled peppers on dishes from grilled vegetables to roasted chicken, inside sandwiches, mixed into sauces, and topped on pizzas. They pair particularly well with Yotam Ottolenghi’s recipe for Roasted Eggplant Salad With Quick Lemon Paste.