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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.
Great! Thanks! But second time I don’t seeded the chilies, more heat, more joy for me :)
Hi thanks for the recipe. Can I apply this recipe and procedure for bird eye chillies? Thanks again
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.
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
I wish I knew what chillies to use here in the US. JALAPEÑO is just not the same as what I had at the food stalls back in KL 40 years ago!
Jim – if you can get Malaysian type of red chilies then please use it but you can’t find those in the USA. So you have to improvise and use what you have! I used jalapeno.
Hi Bee, keen to try this recipe. Can I please check why you don’t recommend using bird’s eye chilli?
They are too spicy!
hi… was wondering why brids eye chillies r not recommended
hi bee
recipe worked well as u said, even with apple cider vinegar, forgot I had rice vinegar in the cupboard.
I couldn’t find the right type of chili as in Malaysia where I’m from, living in Switzerland so did the next best thing, bought from a turkish store. Wasn’t sure if it would work, overnite when I first tasted it, it was a bit hot/spicy but after a few more days, it became just right, yippy.
Think you forgot to mention that we should use gloves to handle the chilis, burning hands the first time I did it, the next time I used gloves but much harder to remove the seeds when you got gloves on, anyone else had the same problem?
How long do these chilis last once made?
Hi Kwok, it lasts for a while once pickled, just keep in the fridge. :)
Mine are at 2 months in the fridge, just a few left, but still crunchy and delicious.