Pickled Green Chillies or Cili Hijau Jeruk is one of many condiments used to accompany various many Chinese dishes, especially wantan noodles. When I was living in Malaysia, I’d always taken for granted that it’d be served I could’ve bought them ready-made anytime. Since moving here, it’d not occurred to me to make my own at home. I’m really glad that I finally did it – because unlike making sambal chilli which requires time and effort, making pickled green chillies was easy, quick and effortless. Best of all, the home-made version tastes fresher than store-bought ones, without all the preservatives.
- ±200g green chillies, wash and drained, deseeded and cut into 3mm slices (I used jalapenos)
- 1 cup (250ml) naturally brewed rice vinegar
- ½ cup (100g) caster sugar
- ½ tsp fine salt
- Pour hot water over sliced chillies and let stand for 20 seconds, then drain well on a colander.
- Dissolve sugar and salt with vinegar in a bowl.
- Place drained cut chillies in a clean and dry (and sterilized) glass jar.
- Pour vinegar mixture into jar to pickle chillies, making sure to cover chillies totally but still abt 1cm under rim of jar.
- Pickled chillies will be ready after 2 hrs. They will keep well stored in fridge for several weeks.
We’d some with wantan noodles, cabbage and wantan.. It was spicy but so good.. 🙂
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