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Preserved Green Chilies, a condiments dish from Gabès№113
Heat level 3 of 3

Condiments

Preserved Green Chilies

North African fermented hot green chilies packed in jars with coarse salt, garlic, bay leaves, and white vinegar.

15 minutes, plus 2 weeks fermentingYield · One pint/475-ml jarRegion · Gabès

Ingredients

What you’ll need

  • 1 lb fresh green serrano chilies (sliced)
  • 4 cloves garlic167 kcal · 0 g protein · 0 g fat · 33.3 g carbs per 100 g
  • 2 bay leaves0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • 1.5 cups white vinegar0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • 3 cups water42 kcal · 0 g protein · 0 g fat · 10.8 g carbs per 100 g
  • 3 tbsp coarse salt

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Method

How it comes together

  1. 1

    Pack sliced green chilies, garlic cloves, and bay leaves tightly into sterilized jars.

  2. 2

    Bring water, white vinegar, and coarse salt to a boil until salt is fully dissolved. Cool completely.

  3. 3

    Pour cooled brine over chilies until fully submerged. Seal jars tightly.

  4. 4

    Store in a cool dark cupboard for 2 weeks to ferment. The chilies will turn pale yellow-green and taste wonderfully tangy and hot.

Safety note

This formula is a refrigerator pickle and must not be processed as shelf-stable without a tested canning recipe.

Kitchen note

Slicing the chilies allows the brine to penetrate, ensuring an even, crisp fermentation.

Record status

Editorial provenance

This entry is part of a source-led culinary archive. It should be read as an editorial recipe record, not as a claim of individual kitchen testing or a single definitive version of a living regional tradition.

5 source references are listed with this record where available. Read the editorial standards.

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