One thing about being an Asian is the love for chilies. We are so used to having chilies in our food that one day without chilies is like we are missing something. Especially when living in a foreign country where having chilies in their food is not a norm, we will have to plant our own else it will be so expensive to buy them from the market.
We are so fortunate to have friends who have been here for a while and planted some essential Asian plants which not easily found or should I should I say not sold cheaply. A month ago, our good friend gave my hubby a pot of bird eyes chilies and that magic tree has a good harvest not long after we got it. There was so many ripe chilies and we had difficulties finishing and worried that they might get rotten, I decided to pickled them.
It was not difficult and I am glad the chilies can be kept longer in the vinegar solution. Surprisingly, its level of heat remained unchanged too! It is common to have pickled green chilies and it is uncommon to have pickled bird eyes chilies but after this experiment, I think they are just the same!
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Ingredients
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Methods
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Tips: Make sure the lid of your jar is not made of metal as it will get rusty when in contact with vinegar. Use a piece of plastic to separate between the glass jar and the metal lid.
We are so fortunate to have friends who have been here for a while and planted some essential Asian plants which not easily found or should I should I say not sold cheaply. A month ago, our good friend gave my hubby a pot of bird eyes chilies and that magic tree has a good harvest not long after we got it. There was so many ripe chilies and we had difficulties finishing and worried that they might get rotten, I decided to pickled them.
It was not difficult and I am glad the chilies can be kept longer in the vinegar solution. Surprisingly, its level of heat remained unchanged too! It is common to have pickled green chilies and it is uncommon to have pickled bird eyes chilies but after this experiment, I think they are just the same!
.
.
Ingredients
- 1 Glass jar
- Bird eyes chilies (slightly more than 1 cup) - depending on the size of your container
- ½ cup Vinegar (depends on the size of your container)
- 2tbsp Sugar
- Some salt
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Methods
- Clean jar and make sure it is dry.
- Wash and dry chilies. Cut away the stems and coat with some salt for a few minutes. Was off and dry the chilies with paper towel.
- In a sauce pan, heat up the vinegar and sugar and stir till the sugar dissolved.
- Arrange chilies into jar almost to the brim (best to leave a little space).
- When the vinegar solution comes to a boil, pour into jar with chilies and use a clean spoon or chopsticks to compress all the chilies until there are no more space and bubbles in the jar. Fill with more chilies to the brim.
- Close the jar tightly and leave it on the table for a few days before consuming.
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Tips: Make sure the lid of your jar is not made of metal as it will get rusty when in contact with vinegar. Use a piece of plastic to separate between the glass jar and the metal lid.
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