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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.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pickled Chilies
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)
Instructions
- 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.
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this! Oh, I love it. Had it with Cantonese noodles. Delicious. Thank you!
Awesome!
I like what you said about putting in stirring in vinegar and salt into your peppers. I need to get green chiles for my salsa. I’ll have to consider getting a new recipe for our party.
Thanks.
This was so easy to make. I grew up in Thailand so I was exposed to this condiment at a very young age. I looked at a lot of recipes out there but this one is the most like what I had when I lived in Thailand. I made over a pound of them because I know they won’t last long otherwise. I’ll eat these things on so many foods!! Thank you!
Thanks!
Hi thanks for the recipe. Can I apply this recipe and procedure for bird eye chillies? Thanks again
Yes, you can!
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.
Let me know how it goes.
How long will these stay good in the refrigerator?
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
Hi Melvin, you can use an online converter easily.
also… for storage … do we need to drain them or just leave in the vinegar solution
With vinegar.
I have a tree with red chillies, like o know how I can pickle them?
Thanx
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
Hi my pickled chillies go soft not crunchy. Is that because I didn’t blanch them in hot water before pouring the vinegar.
Just made .y first batch and used regular vinegar. See how it turns out with jalapeño