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.

Pickled Jalapeno Chillies 1Recipe adapted from Dapur tanpa Sempadan and Sonia of Nasi Lemak Lover


  • ±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

Pickled Jalapeno Chillies raw 1


  1. Pour hot water over sliced chillies and let stand for 20 seconds, then drain well on a colander.
  2. Dissolve sugar and salt with vinegar in a bowl.
  3. Place drained cut chillies in a clean and dry (and sterilized) glass jar.
  4. Pour vinegar mixture into jar to pickle chillies, making sure to cover chillies totally but still abt 1cm under rim of jar.
  5. Pickled chillies will be ready after 2 hrs. They will keep well stored in fridge for several weeks.

Pickled Jalapeno Chillies 2

We’d some with wantan noodles, cabbage and wantan.. It was spicy but so good.. 🙂

PickledJalapenoChillies WanTanNoodles 1

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