Pickled Chilies

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.

Frequently Asked Questions

What To Serve With Pickled Chilies

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Nyonya Stewed Pork Ribs

Fried Rice Vermicelli

Fried Wontons

Pork Dumpling Soup

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4.59 from 29 votes

Pickled Chilies

By: Bee Yinn Low

Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. Have these for your guest for your Chinese New Years feast.

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 cup

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Ingredients  

1x2x3x

• ▢ 4 oz (125g) 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

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Instructions 

• Prepare the green chilies and transfer them to a small bowl. Bring water to a boil, then pour it over the chilies in the 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 mix well. Transfer everything into a small glass container or jar and refrigerate overnight. The pickled green chilies will be ready by the next day.

Notes

Any green chilies (except bird eye’s chilies) can be used. If you are in the US, you can use green serrano pepper or jalapeno.

Nutrition

Serving: 1cup, Calories: 84kcal, Carbohydrates: 10g, Fat: 0.01g, Sodium: 2720mg, Potassium: 6mg, Fiber: 4g, Sugar: 6g, Vitamin C: 14mg, Calcium: 24mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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