Pickled ChiliesApril 20th, 2010Recipes, Chinese Recipes, Recipes, Malaysian Recipes, Recipes47 Comments
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.
(Click Page 2 for the Pickled Green Chilies Recipe)