Tuesday, February 4, 2014

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


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


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.

1 comment :

  1. 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.


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