Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don’t often eat wonton noodles myself, and in all honesty, I don’t really measure the ingredients that go into it. Nonetheless, for your sake, here are my guesstimates.
Pickled Green Chillies
INGREDIENTS:
2 cups green chillies, sliced at an angle
2 tsps salt
1 cup white vinegar
1/2 cup water
2 TBSP sugar
Jar for bottling, boiled for 10 minutes, then dried in oven
METHOD:
- Toss chillies with salt, then transfer into jar.
- Combine vinegar, water and sugar in a saucepan and bring to a boil. Simmer until sugar is dissolved.
- Pour hot vinegar over chillies, making sure they’re completely immersed.
- Secure jar with lid; allow to pickle for at least an hour before use. Once opened, keep jar in refrigerator and consume within 6 weeks.
