Pickled green chillies is a popular condiment for some of the fried noodles that I often whipped up for the family. Usually I'll just grab a jar from the Asian grocers but I found them to taste a little weird of late and I stopped buying completely.
3. Fill the cooled chillies into a sterilized jar and top with vinegar, sugar and salt. Make sure the vinegar covered all the chilies.
4. Keep overnight in the refrigerator and you can enjoy them the next day.
Saw some friends making their own so I decided to make some myself since my chilli plant are blossoming well this year. Most of the time I'll harvest when they turned red. Since I can use those green ones to make pickled chillies, I decided to harvest them.
Ingredients
- 200gm Green chillies
- 1 cup Rice Vinegar/vinegar
- 2 tbsp Sugar
- ½ tsp Salt
Methods
1. Cut chillies about 3mm to 4mm thick.
2. Blanch in hot water for about 20 seconds and drain. Place them on a kitchen towel and let them cool down and let them air dry.
2. Blanch in hot water for about 20 seconds and drain. Place them on a kitchen towel and let them cool down and let them air dry.
3. Fill the cooled chillies into a sterilized jar and top with vinegar, sugar and salt. Make sure the vinegar covered all the chilies.
4. Keep overnight in the refrigerator and you can enjoy them the next day.
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