Quick Pickled Green Chillies takes only 4 ingredients and 10 minutes to prepare. A must-have condiment for Southeast Asian Noodles and Street Food. I have had many fond childhood ‘Street Food’ memories of eating out with my parents and siblings in Malaysia. Having grown up with this, I always use this condiment to spice up my noodles and fried rice. Sometimes I use it as a topping for pizza and in burgers and sandwiches. These pickled Chillies are a perfect match for my 20-min Dry Wonton Noodles.
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.
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.
Quick Pickled Green Chillies
- Mason Jar for pickling
- 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
- 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.
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!