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!
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Servings: 10 people
Ingredients
- 250 grams green chillies, cut into 2mm slices
- 150 grams sugar
- ½ tsp salt
- 300 ml vinegar, adjust according to size of jar used
First, wash the fresh green chillies and drain well.
Using a sharp knife, cut the green chillies at an angle into thick slices.
Place the sliced green chillies in a colander and shake out the seeds of the chillies.
Place in a large bowl and pour very hot water over the chillies. Blanch briefly for about 15 seconds.
Then quickly pour the green chillies onto a strainer and rinse with cold water to cool the chillies. Set aside to drain well.
Next, place the drained green chillies in a glass jar.
In a big measuring cup, dissolve sugar and salt in vinegar.
Then, pour the vinegar mixture into the jar of green chillies.
Cover the jar tightly and keep refrigerated to pickle the chillies.
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!
Serve with your favourite noodle dish and enjoy!
Instructions
Enjoy!
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Notes
Soaking the green chillies in vinegar and sugar gives the pickled chillies a hint of sour, sweet and mildly hot taste, which is a signature of all pickled green chillies.
Try to use a good quality rice vinegar to pickle the green chillies.
Feel free to increase the quantity of pickled chillies to make according to your needs.