How To Make Pickled Green Chillies

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


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


  1. Toss chillies with salt, then transfer into jar.
  2. Combine vinegar, water and sugar in a saucepan and bring to a boil. Simmer until sugar is dissolved.
  3. Pour hot vinegar over chillies, making sure they’re completely immersed.
  4. 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.





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