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.
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.
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.
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