You only need 4 ingredients to make this – Large Green Chillies, Vinegar, sugar and salt. 

PREPARATION AND STORAGE TIME

It takes me only 10 minutes to prepare and is ready in 2 hours and for best results, overnight. There is always a jar of these home-made pickles in the fridge. My husband and I enjoy them with various noodles and even sometimes with a rice dish. It stores well for up to 2 months in the refrigerator but it never really lasts longer than 3 weeks in my home

TYPE OF GREEN CHILLIES TO USE

I use any type of Large Green Chillies for this pickle, NOT the small Thai chillies/birds eye chillies. The Jalepeño variety is my favourite though – simply love it’s mild herbacious flavour!

Jalepeño – I use this variety. Jalepeño Chillies have a distinct herbaceous flavour and are generally mellow enough for stuffing and eating whole – try filling them with cream cheese then baking them in the oven for a fabulous pre-dinner nibble. When pickled, it’s a perfect level of spicy with sweet and sour hints.

Serrano – You can usually get these standard mild to medium Chillies from stores in mixed packs. Although it’s not specified on the pack they’re usually actually the Serrano variety, and their heat will vary considerably from batch to batch and month to month. I find that the best way to check is to cut a sliver off and taste it to see if I’ve got a mild kick or a hefty punch.

While I can easily buy a jar of pickled green chilies from Asian stores, it is just not the same as home-made. My home-made pickles are tastier and made with fresh ingredients. I get to use all organic ingredients too, minus the nasty chemical preservatives.   

TYPE OF VINEGAR TO USE

Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Sometimes when I run out of vinegar, I use Apple cider vinegar, which gives it a slightly different flavour. I usually use a Japanese Brown Rice Vinegar though which is my favourite for most dishes needing a splash of vinegar.

Brown Rice Vinegar is generally less acidic than other vinegars and has a milder, sweeter flavor. It is Light to dark brown in color and is made from unpolished brown rice. This version of rice vinegar is reputedly richer in nutrients and can often be used in place of white rice vinegar. If you enjoy noodles, then you may want to make this recipe to go as a condiment with my 20-min Dry Wonton Noodles. 

TAKE GREAT CARE WHEN PICKLING

Make sure you wash your hands thoroughly before and after preparing them. Use paper kitchen towel to soak up any excess water from the chillies before pickling them. It’s important to prevent the chillies from getting spoiled during the pickling process. Always use a clean dry spoon to scoop the chillies from the jar.

You may want to resist the temptation to touch your face or rub your eyes when preparing pickled chillies Wash hands thoroughly after touching chillies or wear gloves when preparing it. 

STORAGE

Store these quick pickled green chillies in clean, dry sterilized jars. Use only clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies. With proper handling, my pickled chillies can last up to 2 months in the refrigerator.

Print

Quick Pickled Green Chillies

A popular condiment to many Asian noodle dishes and street food in Southeast Asia. It takes only 4 ingredients and 10 minutes to prepare and can be ready within 2 hours. I always have a jar of these home-made pickles in the fridge and enjoy them with Noodles, Fried Rice, in burgers and Sandwiches and as a topping for Pizza. It stores well for up to 2 months in the refrigerator.

Course Condiment

Cuisine Asian, Chinese, Malaysian, Singaporean

Diet Diabetic, Vegan, Vegetarian

Keyword chillies, condiment, green chillies, noodle condiment, pickle, pickled chillies, pickled green chillies, spicy

Prep Time 10 minutes minutes

Soaking Time 2 hours hours

Total Time 10 minutes minutes

Calories

Equipment

• Mason Jar for pickling

Ingredients

• 200 gm Large Green Chillies I used Jalepeño Green Chillies
• 250 ml Vinegar 1 cup. See notes for types of Vinegar.
• 1 tbsp Sugar Being Diabetic, I used Erythritol
• ½ tsp salt
• 1 cup Hot Boiled water for Blanching

Instructions

• Wash the chilies with clean water. Pat dry and cut off the stems. Then slice crosswise into 4–5mm or 1/4 inch rings.
• Transfer to colander and rinse to remove excess seeds
• Place cut chillies in a bowl
• Bring enough water to a boil and pour it into the bowl. Blanch chilies briefly for 15 seconds and drain well in a strainer to discard the hot water.
• Rinse/run cold water over the chillies in the strainer to cool the chillies. Set aside to drain well.
• Dissolve Vinegar, Sugar and Salt in a measuring cup and stir well with a clean dry spoon.
• Carefully transfer chillies to a dry, sterilised jar and pour the vinegar mixture over it.
• Secure the lid and store in Fridge. The pickled green chilies should be ready in about 2 hours but always better overnight. The color of the chilies would have turned from deep green to a more muted green now.

Notes

TYPE OF GREEN CHILLIES TO USE
Any type of Large Green Chillies are used for this pickle, not the small Thai chillies/birds eye chillies. I use Jalepeño as it has a herbacious flavour and is neither too spicy nor mild.

TYPE OF VINEGAR TO USE
Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Apple cider vinegar may also be used, giving it a slightly different flavour. I used a Japanese Brown Rice Vinegar.

TAKE GREAT CARE WHEN PICKLING
Wash your hands thoroughly before and after preparing them. Always use clean and dry utensils to take the chilli slices from the bottle. This will help in extending the shelf life of the pickled chillies.

STORAGE
Store in clean, dry sterilized jars. The pickled chillies can last up to 1.5-2 months if proper care is taken.

TIPS ON STERILISING JARS

1st method : Scald Glass Jars with boiling water and let it air dry. Do not wipe dry.

2nd Method : Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray lined with baking paper while they’re still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 140°C / 120C Fan/  275°F / Gas Mark 1 for about 15 – 20 mins.

3rd Method : put jars through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry.

I love my pickled green chillies as a topping on a plain tomato and cheese Pizza. it gives a really nice punch to it.

GIVE IT A TRY!

If you liked pickled condiments with a bit of a spice, give this recipe a try!  Thanks for visiting my blog. Take a picture if you’ve made this recipe and tag me on Instagram @sweetsharings  in your feed or stories so I can share your creation in my stories with credits to you!

The post Quick Pickled Green Chillies appeared first on Sweet Sharings.

If you are in the mood for an exotic rice preparation then this aromatic spice blend is a must. When using pilau spices, the best rice to use would be long grain and preferably the aromatic Basmati Rice. What is it that makes these spices so alluring? They have incredible medicinal and even psychotropic, or mind-altering, capacities. They’re like aromatherapy and they satisfy both the physical and spiritual needs.

This recipe can be doubled or increased to make bulk for storage and it lasts up to 4 months in an airtight glass jar. I use this Spice Blend to make my all time favourite go to 'pop in the oven' One-Pot Ginger Chicken Pilau. My husband loves it and never fails to go for a second helping.

Interesting facts and Ayurvedic uses of these spices : 

Cardamom – used to give flavour and smell in cooking particularly in sweet dishes and also in the pharmaceutical sector. It helps in digestive disorders and controlling bad breath.

Cinnamon  – used for preparing masalas and for seasoning food. It reduces blood cholesterol and helps in the production of insulin.

Cumin – used in cooking and is a good source of iron and keep one immune from diseases. Cumin seeds boiled in water helps in coping with dysentery.

Turmeric – used in cooking and in skin care products. It helps in healing cuts and wounds and in skin problems. It also helps in coping with diabetes.

Black Pepper – used in cooking and seasoning. It helps in coping with muscle pains, cold, cough, infections and digestive problems.

Garlic – used in cooking and helps to cope with cough and cold and has antibiotic properties.

Ginger – used in cooking and helps in cough and cold and aids in preventing digestive problems.

Print

Pilau Spice Blend

Pilau spice blend or Masala is a spice mix that is made of cumin, cinnamon, black peppercorn seeds and cardamom pods as the basic ingredients. Other added ingredients vary with different regions and recipes as well as personal preference. The spice mix is then normally used to make pilau rice. The recipe below is what I used in my personal blend.

Cuisine Indian, Iranian, Middle East

Keyword black peppercons, cardamom, cumin, garlic, ginger, masala, pilaf, pilau, spices, turmeric

Calories

Author sweetsharings

Ingredients

• ½ tsp ground fresh Cinnamon
• ½ tsp ground Cumin
• ¼ tsp Ground Black Pepper
• ½ tsp Ginger powder
• ½ tsp all spice or garam Masala optional
• ½ tsp turmeric powder optional
• 1 tsp ground mixed dried bell pepper
• 1 tsp Garlic powder or granules
• ½ tsp Himalayan Salt or Sea Salt Flakes optional

Instructions

• Put all the above in a bowl, give it a good stir and mix till well combined.
• You can double or triple the amounts if needed.
• Store in an airtight container in a cool dry place.
• Use as needed.

Notes

I grind all organic whole spices. You can use the ready ground powders as a short cut. Your dish will taste just as good though not as aromatic. Recipe can be doubled or increased to make bulk for storage. Lasts up to 4 months.

Did You Try this Recipe? Let me know in the comments. I woud love to know! Alternatively you can Post a photo of it on instagram and mention @sweetsharings with hashtag #sweetsharings

Never miss a new post or recipe. Subscribe to our email newsletter.

The post Pilau Spice Blend appeared first on Sweet Sharings.