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 and dry wonton noodles – just to name a few dishes.
In many Cantonese noodle joints and Thai restaurants, you will always find a small container of pickled 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, homemade pickled chilies just taste so much better and “fresher”, especially since you know that they were not packaged months ago and have been sitting on the shelves forever!
Here is a simple pickled green chilies recipe that’s really painless to make and will keep for a while in the refrigerator. Any green chilies (except bird eye chilies) can be used.
Ingredients:
- 28g green chilies, sliced with seeds discarded
- 1 cup Chinese rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup water, boiled
Method:
- Prepare the green chilies and transfer into a small bowl. Bring the water to a 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 the rice vinegar, salt and sugar. Stir to blend well.
- Transfer everything into a small glass container or canister and leave overnight in the fridge. The pickled green chilies will be ready overnight.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.