Pickled Green Chillies
This is one item that is a MUST when eating wanton soup or dry noodles…Oh yes, and also Cantonese fried noodles, say Khar Eng, my sister-in-law. Oh course it’s also a great accompaniment when we eat the Teluk Intan infamous Chee Cheong Fun. Although we can easily buy pickled green chillies in the supermarkets, home-made pickled chillies always taste so much better, crunchier and fresher without the preservatives and other additives. This is my first time making pickled green chillies at home and I was pleasantly surprised that it just took 10 to 15 minutes to prepare and the chillies were ready practically overnight. Everyone should have a jar of this in their fridge at all times.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Green chilies
- 1 cup Rice vinegar (250 ml)
- 1/2 cup Caster sugar (100g)
- 1/2 teaspoon Fine salt
Instructions
- 1
Wash and drained the green chillies. Cut into 3mm slices,
- 2
Pour very hot water over the sliced chillies. Let stand for 10 seconds. Then drained well.
- 3
Then place the cut chillies in a clean and dry glass jar.
- 4
Dissolve sugar and salt in the vinegar.
- 5
Pour the vinegar mixture into the jar to pickle the chillies.
- 6
The chillies will be ready in just after 2 hours.