Pickled Chillies and Garlic

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    8hrs 10mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    84

These pickled chillies are tangy, sweet, and spicy; perfect for topping a salty pizza or chopping into a creamy coleslaw to add brightness. The leftover chilli-infused brine can also be used as a base for a spicy vinaigrette, so nothing goes to waste! Don't worry if your garlic starts to turn blue - this is a harmless reaction with vinegar and is perfectly safe to consume. When preparing your ingredients, ensure the garlic is not broken. Just crush it lightly with the base of your palms until the cloves split. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven. This recipe makes enough to fill 4 x 500 ml jars.

recipe updated Apr 4, 2025

Ingredients

  • Red chili icon
    Red chili
    10
  • Green chili icon
    Green chili
    10
  • Garlic clove icon
    Garlic clove
    95 g
  • White wine vinegar icon
    White wine vinegar
    750 g
  • Water icon
    Water
    250 g
  • Salt icon
    Salt
    30 g
  • Sugar icon
    Sugar
    100 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Jar
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add red chili and green chili to the clean jars then set aside
  2. Attach the Stir Tool
  3. Add garlic clove, white wine vinegar, water, salt and sugar to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Cook with splashguard fitted until fragrant - 4 min, 110°C, Stir 1
  6. Divide content of Cooking Chef XL Bowl between 4 jars and let cool
  7. Refrigerate overnight
  8. Serve
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