Ingredients
6 green chillies (Sliced)
Chinese Rice Vinegar (Enough to cover the chillies)
2 - 3 teaspoons of sugar
1 teaspoon of salt
Boiling water
Method
1) Pour boiling water over the chillies and let it stand for 10 mins.
2) Drain off the water and pour in vinegar, salt and suger and stir to combine.
3) Place them in clean jars and leave it in the fridge.
4) They'll be ready for use the next day.
I wonder how this would work with my New Mexico roasted green chiles! I have the feeling it would work great! I'm picking up some chiles at the market tomorrow and will be giving this a try. I can see it on sandwiches, salads, or topping for eggs. Thanks for the inspiration!
ReplyDeleteHope you'll like it too MJ! :)
DeleteI love these green pickled chillies. For years I have been making it like my mom does, she doesn't boil the green chillies. Is there a reason to boil them?
ReplyDeleteI am curious, if I should start following your method? The chillies does go soft after couple months, may be boiling preserve the crunch?
Pouring boiling water on the chillies stops the enzymes from ripening it while it pickles. It should also preserve the crunch according to what I read but I can't say for sure as we usually finish them 2 weeks. :P
Deleteoh ya, now I know what to do with the excess green chilies I bought.. why i never thought of that? that's why i love food blogs.. so much inspiration! and yummy wat dan hor, i've never cooked that at home, now it's the time to try :)
ReplyDeleteYes! It's a good way to use up the chillies. very easy too so there's no need to buy them pickled. and Yes, the wat dan hor is easy and oh so delicious!
Deleteyum yum - I have been making these by boiling the liquid and pouring that over, guess "pre-boiling" quickens the process - very nice!
ReplyDeleteI should try making it your way soon!
DeleteSylvia, your pickled chilies look extraordinary! I pickle chilies every year (I think I started three years ago) in a similar way (but I process them and keep in the pantry) and all I must say is that the longer the jars stay in the pantry the better they taste. The 2009 ones I opened a month ago were to die for.
ReplyDelete2009!!? Wow! how did you manage to keep them for such a long time? We finished our batch in 2 weeks! haha
DeleteAlthough I don't eat chilies, my husband put a lot. LOL. I didn't know this is something you can make at home. I wonder if he's interested in making this at home. I burnt my fingers badly once without wearing gloves (I think I'm allergic that's why my tummy cannot even take it). I'm very careful about touching chilies now... :D
ReplyDeleteThis one's not very spicy so you might be able to eat it? Try making it as it's real easy. Oh no, you'll have to be real careful when handling chillies then. A few hours after i sliced the chillies, I accidentally rubbed my eyes and boy did it sting! haha
DeleteI have never done the step with boiling water. Seems interesting though. What kind of green chili did you use? The pickled green chili they serve in some Vietnamese eateries over here uses jalapeno and they are definitely not quite the same as those pickled green chilis we get in S'pore :p
ReplyDeleteThe boiling water stops the chillies from ripening. I didn't take notice of the kind of chillies but it's just the normal ones from the supermarket. :)
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