When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share a huge love for chilli (or chile, as MJ would say) in all its forms, but her ways of cooking and using it are usually completely new to me. MJ might be surprised but I always think about her whenever I open a jar of olives. In fact, until I met MJ I would simply discard the olive brine from an empty jar, (unless my husband hasn’t drunk it!), but I’ve seen MJ use olive brine in so many creative ways, it started to make me think it’s totally wrong to throw it away.
One day I thought I’d recycle this brine and try making quick chilli pickles. The result was so good, I now always make sure I have two or three chillies in the fridge whenever I open a jar of olives. Such quickly pickled chilli slices are still crunchy, only lightly altered in taste and texture and they make an excellent snack or an addition to salads and sandwiches. If, like my husband, you like drinking olive brine, you can still drink it after you’ve finished this “secondary” pickle, but beware, the brine will be even hotter than the chilli. Now olive brine makes me think even more about MJ because I know as soon as I finish the olives, I’ll throw some chillies into the same jar and have a delicious hot snack I’m sure she would enjoy. Thank you so much, dear MJ, for your constant inspiration!
If you have just opened a jar of vinegar-pickled vegetables (cucumbers for example), once you have finished it, you can try the same method to make quick secondary cucumber pickles with leftover vinegar pickling brine:
TIPS: This quick recycled brine pickling idea is intended for olives pickled in salt brine (salt and water), not preserved in oil or with addition of oil (you might try it too, but I don’t guarantee the results).
The photo you see above was made at the moment I started pickling. The red chilli colour won’t change but the green chilli slices will soon turn olive green, so don’t worry, it’s normal.
Some olives are sold in plastic pouches. Once you have finished the olives, transfer the brine into a glass jar and then pickle the chillies (don’t reuse the plastic pouch for that). Olives might be sold also in metal cans, but I’ve never tried pickling in the leftover brine from such olives. I’m worried it might take a metallic taste… If you ever intend to do it, make sure you don’t reuse the same can (anyway, I’m sure most of you know, metal cans should be emptied as soon as they are open, so you should transfer the olives with their brine into a ceramic or glass container as soon as you open them).
Obviously, if you don’t like fiery food and cannot handle chillies, you can pickle sweet peppers in the same way.
If your pickled chilli has developed a mould on top, throw it away and don’t be put off by this first experience. I have made these reused brine pickles at least dozen of times, always in the same way and once they developed mould, I have no idea why (it might have been some dirt on the chillies or a fork which had touched some other food product and then used to retrieve olives from this brine…).
Preparation: 2-3 days
a jar with brine from pickled olives (you can reuse the same jar)
raw chillies, washed, dried and sliced
Place the chilli slices into the brine, making sure the liquid covers all of them (they will float a bit of course, but don’t pack too much chilli, otherwise some of the pieces won’t pickle at all) and cover with a tight lid.
Place the jar into the warmest part of the fridge (vegetable drawer is a good place or the fridge doors) and wait 2 or 3 days (taste the chilli to see if it’s already changed the taste). You can shake the jar once or twice a day. Don’t keep these pickles for more than a week and transfer them to a colder place in the fridge once you think they are done. (After a certain time they might start developing mould).