Though I love eating it in restaurants, I do not like the idea of buying it from the supermarket since there are preservatives and other additives in there. I decided to make my own and was surprised how easy it was. It was literally done in under 20 minutes, and the pickled chillies were ready to eat the following day. You can store this in your fridge for a while, but I reckon if you have a little everyday, this will last you less than 3 weeks.
What you must remember is to put on disposable gloves when handling the chillies, especially since you'll be cutting up a whole load of them and you may need to remove some of the seeds. Or else you will suffer from the "chilli burn" later on.
After one day, the pickled chillies will turn from a vivid green to a dark (dull) green hue. Homemade pickled green chillies definitely feels fresher and crunchier (since it is stored in the fridge), and is so appetizing! Everyone should have a jar of this in their fridge ;) I reckon this would work just as well with jalapeño peppers.
How to Make Pickled Green Chillies Video (click here to watch video in full screen)
Pickled green chillies
Recipe by Baby Sumo, adapted from Amy Beh - Kuali
Preparation time: 20 minutes
Makes 1 large jar (approx. 20 servings)
Ingredients
300g green chillies
1/2 cup vinegar
1 cup boiled water, cooled
1 tbsp salt
5 tbsp caster sugar
Extra hot water, for Step 2
1. Wash and drain chillies well in a plastic colander.
2. Put on disposable gloves and cut chillies into thin round slices. Remove any seeds that look brownish (if you want it to be less spicy, then remove most of the seeds). Pour hot water over the sliced chillies and leave to sit for 10-15 seconds. Drain well and transfer chillies into a large jar.
3. In a separate bowl, mix vinegar, water, salt and sugar until sugar dissolves. Pour mixture into jar to pickle the chillies. The chillies will be ready the next day (or in a few hours time). Store in fridge until required. It will keep well for a year.
*This recipe was featured on Asian Food Channel's FB page on 5 Nov 2012.
3. In a separate bowl, mix vinegar, water, salt and sugar until sugar dissolves. Pour mixture into jar to pickle the chillies. The chillies will be ready the next day (or in a few hours time). Store in fridge until required. It will keep well for a year.
Before (vivid green)
After (dull green) - ready to eat!
Perfect with a bowl of noodles! (recipe for Hakka mee version 2.0 here)
*This recipe was featured on Asian Food Channel's FB page on 5 Nov 2012.
I love this, I need this to go with everything when I am at a "zhi char" stall... didn't know its so easy to make at home.
ReplyDeleteYeah I never knew it was so easy too, I'm always going to have a jar of these in my fridge now ;)
DeleteI love green chillies, I must try and make one at home!
ReplyDeleteYes yes, must! It's so easy!
DeleteA must, if having kolo mee in Kuching...but not common here in Sibu. For our kampua mee, we just have chili sauce...and Foochow-style fried noodles, sliced red chilies in soy sauce.
ReplyDeleteAh ok. There's no rule here which chilli we shd have with which noodle, but Hakka mee usually comes with pickled green chillies ;)
DeleteI love having tis when eating wantan mee or kolo mee =)
ReplyDeleteBtw nice and evenly-chopped...hehe =)
Same here! If the restaurant no green chilli, then my enjoyment of the noodle also kurang a bit. :P
DeleteHehe thanks. It took a while to chop them all nicely, but other than that, not much else to do other than prepare the vinegar solution. Easy peasy!
My countenance will turn sour if there's none for my char siew wantan mee or kolo mee...hehe :P
DeleteI can't eat my wan tan mee w/o these wonderful green chillies!
ReplyDeleteSame here!! I wonder if I should carry a small tupperware of these with me if I'm going for wantan mee, just in case they don't serve it there. Haha!!
DeleteHi Baby Sumo, wow... I sure love this even with char kwey teow. :)
ReplyDeleteI use homemade too, don't trust those selling at stores. And pickle ginger too very appetizing.
Have a nice week ahead.
Ya, those in stores, dunno keep for how long edi.
Deletehmm i prefer to eat Hakka noodles with red chili paste...
ReplyDeleteOh the dried chilli shrimp? But the original Hakka mee from Seremban, they serve it with pickled green chillies.
DeleteDear Baby Sumo,
ReplyDeleteThese green chillies are so versatile and my favourite is to eat them with Cantonese style rice noodles. Best thing is they keep for months in the fridge too.
Haha I don't think ours would last that long in the fridge. We had Hakka mee yesterday and I think my mum ate like 3 chillies worth already! She liked it very much.
Deleteooo, i have to admit that i'm not a fan of pickled green chilies (i usually just leave them aside). but my family in malacca LOVES them! (maybe i don't share that chili gene) :D
ReplyDeleteI dont really like any other type of chilli (ie cili padi) but I love pickled green chillies! :P
DeleteI love the pickled ones - adds a kick and a zing!
ReplyDeleteme and josen addicted to these chilis especially in Charsiew wantan mee! And chee yoke yuen fun! :P
ReplyDeleteSame here! It goes so well with noodles hor.
DeleteLove this simple recipe!! Btw, is that mee kolok or Hakka me? Im salivating just by looking at that bowl of noodles...hehehehe!! Imagine pairing with your sourish pickled green chili that would be great for supper!! ;P
ReplyDeleteHi dear, it's Seremban Hakka mee. I will post the recipe for v2.0 soon, but if u cannot wait then you can try this version 1.0: http://goodyfoodies.blogspot.com/2010/11/seremban-hakka-mee.html
DeleteYou're right about that ! There's this weird aftertaste in those store-brought ones ! :P Your homemade version looks appetizing and so simple to make !
ReplyDeleteYes it's ridiculously easy, right? Anyone can make it! ;)
Deleteactually i think it'll work better with jalapeño! just quite a lot more fragrant, should try it :D
ReplyDeleteI will! I used to eat jalapeño pickles all the time in uk!
DeleteYum, i love pickled green chillies. Thanks for sharing this Yen, have always wanted to try making it.
ReplyDeleteYou're welcome! Great catching up with u today ;)
DeleteThis green chili is so delicious, - total pleasure to eat.
ReplyDeletewanna make some , thanks for sharing the recipe :)
ReplyDeleteWe use these pickled green chillies in almost everything from our plain rice to sandwiches or as an add on to our tacos and other mexican dishes...yummmm.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi, baby sumo i love your blog goody foodies, i did follow you in pinterest, but your recipres are not there.
ReplyDeleteYou may pin them from my website here. :)
DeleteOr u can follow me on FB (http://fb.com/goodyfoodies)
Hi Baby Sumo.
ReplyDeleteWhat type of vinegar did you use? Can I use white vinegar?
Thanks.
Hello Millie. White vinegar is fine. :)
Deletepickled green chilies -- in my case, serranos (when available) and jalapenos (always in my fridge) -- are great in baked potatoes and in sandwiches, too (including the Sardine Banh Mi i'm making this weekend).
ReplyDelete