Pickled green chillies have become a Casa Adora staple – and it started with Francisco at Frutas Mati wagging his finger at me across the counter. Muy, muy picante, he said, with the kind of emphasis that suggested he was not entirely confident I knew what I was getting into. He was right to be cautious. These chillies are serious.

Casa Adora Picante Chillies — pickled in white wine vinegar with mustard seeds, cassia bark and coriander seeds, April 2014

The term 'pickle' comes from the Dutch word pekel, meaning 'brine'. Pickling is one of the oldest preservation methods in the world – used for thousands of years across India, Asia, and beyond. Christopher Columbus carried pickles on his ships for the vitamin C. Before a man in Fiji could court a woman, her parents would inspect his pickling pits to assess his suitability as a husband. I am going to try something similar.

I came to pickling late. Pickled herrings aside, it was new territory until a Korean episode of The Hairy Bikers' Asian Adventure sent me down a kimchi rabbit hole, and I never quite came back. Now the Casa Adora kitchen runs a permanent pickling operation — onions, mixed vegetables, and these pickled green chillies, which were originally made for my friend Fran Rajewski while she was recovering from surgery. The logic being that very spicy pickled chillies are medicinal. This has not been scientifically verified.

The spices you add do more than flavour the vinegar — mustard seeds, black peppercorns, coriander seeds, bay leaves, and cassia bark are all antimicrobial. They inhibit the growth of micro-organisms and contribute to the preservation process. The brown sugar takes the edge off the heat without softening it entirely.

How to Make Pickled Green Chillies

Making pickled green chillies starts with a sterilised jar — ten minutes in the oven at 120°C, lids in boiling water for the same time. Place the chillies in a colander and scald with boiling water, then set aside to cool. Pierce each chilli so the pickling solution can penetrate.

Pack the chillies into the jar with your chosen spices, a teaspoon of salt, and a good sprinkle of brown sugar. Cover completely with white wine vinegar, making sure everything is submerged. Tap the jar to release any air bubbles, screw the lid tight, and store in a cool dark place until the chillies begin to turn light green.

INGREDIENTS

• Fresh green chillies
• White wine vinegar — enough to cover
• 1 tsp salt
• A good sprinkle of brown sugar
• 1 tsp mustard seeds
• 3–4 cloves garlic, peeled
• 1 tsp black peppercorns
• 2 bay leaves
• A piece of cassia bark
• 1 tsp coriander seeds

METHOD

1. Sterilise jars and lids — oven at 120°C for 10 minutes, lids in boiling water.
2. Place chillies in a colander and scald with boiling water. Set aside to cool.
3. Pierce each chilli with a sharp knife or skewer.
4. Pack chillies into the jar with the spices, salt, and brown sugar.
5. Cover completely with white wine vinegar.
6. Tap the jar to release air bubbles and screw the lid tight.
7. Store in a cool dark place until the chillies begin to turn light green.

FOOTNOTE This recipe is part of my Fermentation Recipes collection – a growing collection of ferments, pickled green chillies, pickles and preserves made at Casa Adora in rural Andalucía. Wonky photos, proper ferments, genuine adventures – The Flexible Chef