Food, Home & Lifestyle

Homemade Condiments: Quick-Pickled Chilies

Yotam Ottolenghi

Lesson time 03:05 min

A little jar of pickled chili in your fridge goes a long way. Learn how to make it.

Students give MasterClass an average rating of 4.7 out of 5 stars

Topics include: Quick Pickled Chilies


[00:00:00.00] [MUSIC PLAYING] [00:00:05.88] - I'm making a quick, really quick pickeled chili. I think you just blink, and it's going to be done. And it's just worth it because a little jar of pickled chili in your fridge goes a very long way. [00:00:20.14] It's got some cider vinegar, a bit of sugar, a pinch of salt. And I'm just whisking that to dissolve the salt and the sugar and the vinegar. That's literally all I'm doing. A tiny bit more vinegar there. [00:00:41.04] And, I mean, whether you like chilies or not, you can't deny the fact that it's a really great, potent thing to have. And once you start, you get addicted, and you can't not have it anymore. So I highly recommend starting. It's one of the best addictions. I put it over my salad or when I roast vegetables. When I have roast chicken and I think it's just boring, I add-- I add some pickled chili. And here, I'm going to serve it over roasted eggplant. [00:01:15.30] So, really, it can go over everything, and I'm not just saying that. It's just totally true. [00:01:24.09] When you pickle your chilies, you take some of the edge off. It's not as spicy as it is when you just eat it raw. You add a bit of sweetness and saltiness which, again, helps. So it's not as spicy. [00:01:43.37] And if you put that jar on the table before people sit down, you'll notice everybody will gravitate towards it. It's the color but also the promise of something nice and intense. [00:01:56.28] So you just mix them up, and you just want to make sure to see that your chilies are all immersed in the vinegar. Just going to add a touch more vinegar here. So when they're in the jar, they're totally immersed. And straight in there. [00:02:19.68] And when you say pickled, people think of long processes. This is a quick pickle. This is ready to eat straight away. Obviously in a couple of hours it's going to be even nicer and tomorrow even better, but it's something that you can do not long before dinner, and then you've got your condiment like in a restaurant. There you go. [00:02:43.02] And they're all nice and immersed. And leave the seeds in because they look great. [00:02:52.68] It goes straight into my fridge, but I don't think it's going to last there very long. [00:02:57.82] [MUSIC PLAYING]

About the Instructor

One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.

Featured Masterclass Instructor

Yotam Ottolenghi

James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.

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