Pickled Green Chillies (Asian Pickled Jalapenos) 腌制青辣椒
A popular condiment served with many Asian noodle dishes. Crunchy with a hint of sour, sweet and mildly hot taste, these pickled green chillies are such a breeze to make!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 grams green chillies (cut into 2mm slices)
- 150 grams sugar
- 1/2 tsp salt
- 300 ml vinegar (adjust according to size of jar used)
Instructions
- 1
First, wash the fresh green chillies and drain well.
- 2
Using a sharp knife, cut the green chillies at an angle into thick slices.
- 3
Place the sliced green chillies in a colander and shake out the seeds of the chillies.
- 4
Place in a large bowl and pour very hot water over the chillies. Blanch briefly for about 15 seconds.
- 5
Then quickly pour the green chillies onto a strainer and rinse with cold water to cool the chillies. Set aside to drain well.
- 6
Next, place the drained green chillies in a glass jar.
- 7
In a big measuring cup, dissolve sugar and salt in vinegar.
- 8
Then, pour the vinegar mixture into the jar of green chillies.
- 9
Cover the jar tightly and keep refrigerated to pickle the chillies.
- 10
The pickled chillies are ready after 2 hours (best overnight) when you see the colour of the chillies turning yellowish green. And we're done!
- 11
Serve with your favourite noodle dish and enjoy!