Pickled green chillies

This is a blog post on making pickled green chillies at home. Pickled green chillies is a condiment which is great to serve with noodle dishes like classic Cantonese fry wonton noodle and with Chee Cheong Fun. Its vinegary and crunchy taste cuts thru the starchy taste of the noodles. It’s easy to make and doesn’t require many ingredients.

It is normally seen on the table on street food vendors with the cutlery. So all you need to do is just to dish some of it out onto a little sauce dish. Here in the UK, they don’t normally serve it even in Asian restaurants if they do it’s normally a tiny portion. I don’t personally tend to go far just to have pickled green chillies on my dish. So I make it at home instead.

I tend to use the fridge for the process as I don’t normally sterilise the container. Do use a glass pickling jar or any old jam bottle will do. Any variety of supermarket-bought green chilli will work as long as it is not too hot. Otherwise, it will just burn the mouth when eating it.

Pickled green chillies

100 grams of fresh green chillies

100 MLS white/pickling vinegar

1 tsp salt

2 tsp sugar

Method

Prepare the green chillies. Wash and remove the seeds of the green chillies. Removing the seeds it will help to tone down the heat. Then boil a small pan of water. This is to quickly blanch the green chillies. Once the water is boiling put the green chillies in for one minute. Remove it then cool it down under a running cold tap water.

Measure out the rest of the ingredients. Heat up till the salt and sugar dissolve. Let it cool down. Put them in a jar then add the blanched green chillies. Let it pickle at least overnight the longer the better. It will keep as long as the pickling juices is clear. Probably about 1 month in the fridge if the pickling liquid stays clear. Always use a clean spoon when removing the pickled green chillies from the jar.

Thank you for reading and dropping by. Do have a look at my other Asian recipes like making wonton wrappers and chicken curry noodles.