Pickled Green Chillies

 Pickled Green Chillies

Pickled green chillies offers a unique combinations of tanginess from the vinegar and spiciness from the chillies themselves, creating a flavourful condiment that the  enhanced the taste of various cuisines around the world. Immersing green chillies in a mixtures of vinegar, salt and at time other spices developing a flavour profile over time. Homemade pickled green chillies add depth of flavour and spice kick to dishes, making them a popular choice among those who enjoy bold and vibrant flavours.  to their meals. These green chillies are delightful additions to any dish that elements the culinary experiences.

These vibrant chillies are often harvested  when young for their milder heat where they are carefully preserved in a brine or vizener solution to maintain their crisp texture and spicy kick. For those who relish the thrill of fiery heat - these chillies offer a tantalising challenge leaving the taste buds tingling and craving more with these fiery bites. I don't just add these chillies to a dish but I also love to spoon some of the vinegar on as well.

To tell the truth Im actually not someone who take in a lot of spicy food and my spicy journey only started after knowing my hubby and then a fast track progression after staying with my in-laws. Despite the fact I'm a better spicy-food eater than before, I still prefer my food less spicy so that the taste of the food remains 'real'. I like my plate of "Char Kway Teow" to taste like Char Kway Teow and not like a plate of Char Chilli Padi- if u you know what I mean. This is one item that is a MUST when eating any kind of noodles...Oh yess!! of course my all time favourite only started rite whenever I have craving for eating fried noodles. Instead of purchasing from the local store I prefer to make these beauties myself whenever I find long greens chillies at a reasonable cost.

I still cannot remember why and how I learn to cut pickled green chillies with Fried Bee Hoon or with gravy Hor Fun. I can't even remember where my courage first came from. Many will say that green chilli is not spicy but this is something I will not totally agree to as I have tasted really hot green chilli before! 


The chilli will look bright and green for the first few days and will slowly turned to a dull shade of green. From my experience, the pickled green chillies will remain quite spicy in the first few weeks and will lose the spiciness after about 4 weeks. It will taste like what we get from the Chinese Restaurant like my fav- "Fatty Restaurant " or even better as it's home-made from scratch.

Ingredients For Pickled Green Chillies:
2 packets of fresh green chillies
1 1/4 cups of vinegar
1 cup water 
salt to taste
3tbsp sugar
dash of sesame oil

Preparation Methods:
Cut the green chillies into 1/2 inches slices or to your desire size. Discard the seeds as much as possible. Add the chopped chillies, vinegar, salt, sugar and water to large saucepan.  Bring to a boil and stir to  make sure the salt and sugar are fully dissolved in the liquids. Reduce the heat to medium and let it boil for another 5 minutes. Remove from heat and transfer to mason jar once completely cooled. Finally add few ads of sesame oil and store away in fridge.


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