Green Chili Pickle

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Total Time: 15 mins

Serves: three 8 oz. jars


  • 250 gram (~ 9 oz) green chilies such as Serrano or Jalapeno
  • Pickling juice (mix the following together)
  • 1 cup rice vinegar/cane sugar vinegar/apple cider vinegar
  • 100 gram (1/2 cup) sugar
  • 1/2 teaspoon salt


  1. Prepare the pickling juice by mixing rice vinegar, sugar, and salt. Stir until all the sugar and salt dissolve. Set aside.
  2. Wash and drain green chilies. Remove the stalks and cut into 1⁄2 inch rounds. Set aside.
  3. Boil 4 cups of water in a pot. Turn off the heat once it boils. Add green chilies into the pot and soak them in boiling water for 1 minute. Drain well, and transfer the chilies into glass jars. I use three 8 oz. canning glass jars.
  4. Pour the pickling juice over the chilies to start the pickling process. Cover the jars and set aside.
  5. It is best if you can chill the green chili pickle overnight in the fridge before serving, though they can be served in as little as 2 hours if you are impatient.

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