Pickled green chillies (腌制青辣椒）are normally served as a condiment for noodles or rice. It can also be added to pizza or sandwiches. These pickled chillies are crunchy and sourish, sweet and with a very slight tinge of spiciness. They are used to serve with dry or soup wanton noodles, cheong fun, char hor fun, cantonese fried noodles and other Asian dishes. These pickled green chilies normally can be served on its own or with light soy sauce or chili sauce drizzled on.
In many chinese noodles restaurant in Malaysia or Thai restaurant, you will always find a small container with pickled green chilies on the table.
A Must Have Condiment in Your Refrigerator
Pickled green chilies are easy to make and store. Pickled green chilies can be kept in the refrigerator for up to 2 months or more if stored in a clean sterilized bottle. The ingredients you need to make a pickled green chilies are fresh green chilies, vinegar, sugar and salt. Follow step-by-step as below and put it in the refrigerator. Homemade pickled green chilies only took a jiffy and the chilies were ready overnight. The best part of the homemade pickled green chilies are it tastes so much better than the one bought from store, because without all the preservatives.
Recipe Ingredients
The recipe calls for:
- Fresh Green Chilies
- Vinegar
- Sugar
- Salt
How to make the Pickled Green Chilies?
- First, wash the fresh green chilies and drain well. Cut the green chilies into slices (0.2 – 0.3 cm).
- Place the green chilies slice in a colander and take away the green chilies seeds.
- Place the green chilies in a bowl. Bring the water to a boil and pour it into the bowl. Stir it and discard the hot water after 15 seconds. Drain well.
- Place the drained green chilies in a glass jar. Pour the vinegar into a measuring cup, dissolve sugar and salt in vinegar.
- Next, pour the vinegar mixture into the jar of green chilies.
- Cover the glass jar tightly and keep refrigerated to pickle the chilies.
- Refrigerated for at least 2 hours (better overnight). The pickled chilies are done when you see the green chilies colour turn to yellowish-green.
Pickled Green Chilies
Ingredients
- 100 gram fresh green chilies
- 60 gram sugar
- 1/2 tsp salt
- 1 cup vinegar adjust according to size of jar used
Instructions
- First, wash the fresh green chilies and drain well. Cut the green chilies into slices (0.2 – 0.3 cm).
- Place the green chilies slice in a colander and take away the green chilies seeds.
- Place the green chilies in a bowl. Bring the water to a boil and pour it into the bowl. Stir it and discard the hot water after 15 seconds. Drain well.
- Place the drained green chilies in a glass jar. Pour the vinegar into a measuring cup, dissolve sugar and salt in vinegar.
- Next, pour the vinegar mixture into the jar of green chilies.
- Cover the glass jar tightly and keep refrigerated to pickle the chilies.
- Refrigerated for at least 2 hours (better overnight). The pickled chilies are done when you see the green chilies colour turn to yellowish-green.
0 Comments