How to Pickle Spicy Peppers

Made with Sarson’s Speciality Pickling Vinegar

Speciality Pickling Vinegar


  • 2 red peppers, sliced
  • 12-16 whole chillies (mild to hot to your preference)
  • 750 ml Sarson’s Speciality Pickling Blend
  • 3 bay leaves
  • 1 sprig rosemary
  • 1 tsp white peppercorns


  1. Put all ingredients in a pan and simmer for 20 minutes or so until chillies are tender. Pack in a jar and pour over liquid.
  2. Leave to cool and then store in refrigerator.