This is the first time I made pickled green chilies at home and was pleasantly surprised that it took only a jiffy and the chilies were ready practically overnight.
Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes.
The tartness from the rice vinegar and the pickled green chilies are best served with char hor fun, rad na, fried vermicelli, dry wonton noodles, etc.
In many Cantonese noodle joints and Thai restaurants here in the US, you will always find a small container of picked green chilies on the table, together with other sauces such as soy sauce, chili sauce, and pepper…
While you can buy pickled green chilies from Asian stores (there is a close cousin which is Made in Mexico), home-made pickled chilies just taste so much better and “fresher” knowing that they are not packaged months ago and have been sitting on the shelves forever!
Here is my simple pickled green chilies recipe. It’s really painless to make and they keep for a while in the refrigerator.
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Pickled Green Chilies Recipe
Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. Have these for your guest for your Chinese New Years feast.
Ingredients
- 4 oz. green chilies discard the seeds and sliced into pieces
- 1 cup Chinese rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup water boiled
Directions
- 1
Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
- 2
In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.
Recipe Notes
Any green chilies (except bird eye's chilies) can be used. If you are in the US, you can use green serrano pepper or jalapeno.
Melvin W.
I did it…using our own garden grown green chillies….tried them for dinner…still a little ‘green’ after 6 hours…will try again in the next few days but its easy enough….thanks.
Rasa Malaysia
Let me know how it goes.
Melvin W.
Can I suggest that you also include metric measurements after the US equivalent…example…4oz(113 g)…1 cup(237 cc)…etc. this will help us Aussie appreciate the measure. You are doing great as I do refer to many of your recipes..thanks. Melvin
Rasa Malaysia
Hi Melvin, you can use an online converter easily.
Leoni
I have a tree with red chillies, like o know how I can pickle them?
Thanx
Nadia
Hi my name is Nadia I read your recepies I love them and I tried the pickled chillies with normal spirit white or brown vinegar.used asian chillies.let it soak for a week its yummy.love it with vegtable curries dal and rice.thank you so much for ur wonderful recepies
Ling
Hi my pickled chillies go soft not crunchy. Is that because I didn’t blanch them in hot water before pouring the vinegar.
peter
Just made .y first batch and used regular vinegar. See how it turns out with jalapeƱo