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Pickled Green Chilies



These chili pickles are simple to make and are often served alongside Wonton, and Cantonese fried noodles. The chili pickles have a sweet & sour taste accompanied by a bit of spiciness that complement the flavors of Malaysian and Singaporean noodle dishes very well. You can use the pickle the next day, but it's best to leave it for a couple of days before serving.





Pickled Green Chilies

Ingredients

250 grams Green Chilies, sliced
3 Bird’s Eye Chilies (optional)
1 Tbsp Sea Salt
1 Cup Rice Wine Vinegar
3 Tbsp Sugar

Method

Place chilies in a colander, and sprinkle with sea salt. Leave it for about 30 minutes.

Meanwhile, combine vinegar and sugar in a small saucepan. Bring it to a boil until the sugar has dissolved and allow the liquid to come to room temperature.

Rinse the chilies and drain well. Place the chilies in a clean jar and pour the liquid over them, cover and refrigerate for up to 2 weeks.

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Comments

  1. UnknownFebruary 4, 2014 at 7:42 AM

    We grew Jalapeno chillis this year, some I've frozen, but I also pickled some basically as you have. They last forever in the fridge.

    ReplyDelete
  2. AnonymousMay 20, 2015 at 8:09 AM

    Do you know if the purpose of the sugar is just for taste or is it to help the pickling process? Thanks!

    ReplyDelete
    Replies
    1. Angie TeeMay 23, 2015 at 9:48 PM

      Just for the taste, you can either use less or omit it.

      Delete

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