450g of Pickled Green Chillies
Green chilli is crunchy and yet mildly spicy. Pair it with vinegar brine overnight in the fridge and we get Pickled Green Chillies. Fragrant and appetising, I love having them with rich, fatty and salty foods.
The sourness of the Pickled Green Chillies cuts through the fattiness and complements rich tasting foods. It is my go-to condiment for Wonton Noodles, Hokkien Mee and Chinese-Style Fried Rice.
This recipe yields about 450g of Pickled Green Chillies.
Pickled Green Chillies Recipe
Ingredients
- 350 g of fresh green chillies, washed
- 300 g of white vinegar
- 1/2 tbsp of salt
- 80 g of sugar
- 150 ml of water
Utensils
- saucepan
- ceramic/ non-stick saucepan
- silicone whisk
- pyrex measuring jug
- sharp knife
- chopping board
- colander over stainless steel basin
- plastic basket over basin
- food tongs
- 2 glass jars
- a pair of food-grade gloves
- mask
Method
Prepare 1.2 litres of hot, boiling water over medium heat.
Prepare the chillies. Cut slantingly. Toss the cut chillies a few times. Transfer the chillies to another basin and repeat until most of the seeds are removed. Discard the seeds and set the cut chillies aside in a heat-resistant basin.
Pour all the vigorously boiling water over the chillies. Let it soak for 1 minute, stirring occasionally.
Prepare a heat-resistant colander over a basin. With a strainer, spread the chillies around the colander and leave it to cool completely.
Make the brine for the chillies. Stir in all the salt, white vinegar and sugar into the water until fully dissolved.
Boil the brine in a non-stick saucepan over medium heat. It should come to a roiling boil in 3 minutes. Continue boiling for 8 minutes, or until all the fumes have been released and the water is reduced.
Switch off the heat and pour into a heat-resistant jug. Let it cool completely.
Once cooled, fill clean, dry, airtight glass containers with the chillies until the brim. Pour the brine until the chillies are completely covered. Tighten the lids and let them mature overnight in the fridge.
Tips
The green chillies used are green Cayenne peppers. They are mildly spicy and give a nice bite to the pickles. If unavailable, Jalapenos can work as well.
Gloves are recommended when tossing chillies as Capsaicin, (a spicy chemical irritant) can get stuck to the skin.
The chilli seeds can also be removed by stirring them in a basket over a basin. The seeds will detach and fall through the holes.
Use porcelain, ceramic, silicone or glass utensils when making brine as metal and plastic tend to be eroded by vinegar.
Wear a mask when boiling the brine as vinegar fumes are very pungent.
Storage Instructions
It can last up to a few weeks in the fridge. Make sure to use clean, dry wooden chopsticks to remove the desired amount from the containers when serving.
Freezing is not recommended as the jar may break when the brine is frozen.
Best Served with
As the Pickled Green Chillies are mostly sour and give off very little heat, it’s perfect to pair with foods that are very fatty and oily, or cheesy, or heavy on the sauces, or even the ones with a subtle flavour. These dishes go very well with this condiment:
- Wonton Mee
- Hokkien Mee
- Fried Rice
- Roast Pork, Siew Yoke, or Fried Meats
Hope you will enjoy this Pickled Green Chilli condiment! It’s one of the easiest and staple ingredients in my household, well-loved for its crunchiness, sourness and mildly spicy flavour.
Do give it a try. Happy cooking! 😀
Pickled Green Chillies
Equipment
- Saucepan
- Non-Stick Frying Pan
- Silicone Whisk
- Pyrex Measuring Jug
- Sharp Kitchen Knife
- Chopping Board
- Colander
- Stainless basin
- Food Tongs
- Plastic Colander over Basin
- Glass Jars
Ingredients
- 350 g green chillies, washed
- 300 g white vinegar
- 1/2 tbsp salt
- 80 g sugar
- 150 ml water
Instructions
- Prepare 1.2 litres of hot, boiling water over medium heat.
- Cut the chillies slantingly. Toss them a few times. Transfer to another basin and repeat until most of the seeds are removed. Discard the seeds and set them aside in a heat-resistant basin.
- Pour all the vigorously boiling water over the chillies. Let it soak for 1 minute, stirring occasionally.
- Prepare a heat-resistant colander over a basin. With a strainer, spread the chillies around the colander and leave to cool completely.
- In the measuring jug, stir in all the salt, white vinegar and sugar into the water until fully dissolved.
- Boil the brine in a non-stick saucepan over medium heat. It should come to a roiling boil in 3 minutes. Continue boiling for 8 minutes, or until all the fumes have been released and the water is reduced.
- Switch off the heat and pour into a heat-resistant jug. Let it cool completely.
- Once cooled, fill clean, dry, airtight glass containers with the chillies until the brim. Pour the brine until the chillies are completely covered. Tighten the lids and let them mature overnight in the fridge.
Video
Notes
Tips:
- Gloves are recommended when tossing chillies as Capsaicin, (a spicy chemical irritant) can get stuck to the skin.
- The chilli seeds can also be removed by stirring them in a basket over a basin. The seeds will detach and fall through the holes.
- Use porcelain, ceramic, silicone or glass utensils when making brine as metal and plastic tend to be eroded by vinegar.
- Wear a mask when boiling the brine as vinegar fumes are very pungent.
Storage Instructions:
- Lasts a few weeks in the fridge.
- Not recommended to freeze.
Hi Somjit,
Thanks for sharing your method and recipe in making pickle green chilies.
Just wondering the reason of boiling the brine to release vinegar fumes. What’s the purpose of this? Please advise.
Looking forward to your reply.
Thanks!
Hi Elaine, thank you for your comment 😀
I boiled the brine until most of the vinegar fumes have been released to get a milder brine that isn’t as sharp.
The pickled chilli would also have a milder sour tang than a super sharp sourness. Hope it helps 😀
You should use mls for liquids not grams. Some people may not be aware that 100 grams = 100 mls in liquid measures
The print version ingredients amounts are different to the website amounts. Lastly in the print version, what is 0.1 tbsp of salt, would have been better to say 1/2 or 1/4 teaspoon, very good recipe but confusing to read.
Hi John, thank you for bringing those issues to my attention.
You’re right. For this recipe, 300g of vinegar is equivalent to 300ml. I’ll make an update to the recipe’s measurements on that.
Lastly, the print version displays 1 serving as opposed to 45 servings that the recipe yields.
I’m not sure why it does that, but changing the serving amount to “45 servings” at the top in the print window will show the exact measurements as in the web version.
I’ll check with my technician and see that the print vs web issue is fixed. Thank you again 😀