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Spicy pickled oranges served in a jar
Sweet and tart orange slices infused with cinnamon and chilli

Spicy Pickled Oranges

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Pickling oranges is where Christmas scents meet summer freshness. Oranges are sweeter and less acidic than limes, so the result is a more jam-like, richer flavoured pickle. Cinnamon and cloves highlight the fruit's warm tones, while chilli adds an unexpected twist. It goes particularly well with dark meats like game or duck, where the fruity-spicy flavour counterbalances the meat's character.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 100 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Vegetable scrubbing brush
  • Sharp knife
  • Saucepan
  • Sterilised preserving jar

Allergen Information

⚠️ Mustard
⚠️ Sulphur dioxide (vinegar)

Instructions

1 ✓

Wash the oranges thoroughly, scrub the skin.

Tip: Skin cleanliness is critical.
2 ✓

Cut the oranges into half-cm slices or wedges. Remove the seeds.

Tip: Slices look attractive in the jar.
3 ✓

Place the oranges into the jar.

Tip: Layer them nicely.
4 ✓

Prepare the brine: boil the water, vinegar, sugar, salt, and spices (including the chopped chilli). Cook for 5 minutes.

Tip: Spice extraction accelerates with heat.
5 ✓

Cool the liquid to lukewarm, then pour over the oranges. Ensure it covers them.

Tip: If there is too little liquid, top up with a little water and vinegar in a 50-50 ratio.
6 ✓

Seal and mature in the fridge for at least 24 hours.

Tip: The longer it stands, the softer the peel becomes.

Recipe FAQ

Do I need to peel it?
No, we preserve it with the skin on; this gives texture and aroma. However, it's important to choose thin-skinned oranges.

Ingredients

  • 500 g Fresh oranges (thin skinned, untreated)
  • 250 ml White wine vinegar
  • 250 ml Water
  • 30 g Brown sugar
  • 15 g Salt
  • 1 piece Fresh hot pepper
  • 2 tsp Chilli flakes
  • 1 piece Cinnamon stick
  • 3 pieces Cloves
  • 2 pieces Bay leaves
  • 1 piece Black peppercorn
  • 1 tsp Mustard seeds