Pickled Green Chillies is a condiment that's an essential accompaniment for a lot of Asian noodle/rice dishes like wantan mee, fried rice or noodles or my recently posted Wat Dan Hor. You'll also see this placed prominently next to the chilli sauce and chilli oil in many Chinese restaurants too. It's spicy, sour nature is pretty appetising too!
6 green chillies (Sliced)
Chinese Rice Vinegar (Enough to cover the chillies)
2 - 3 teaspoons of sugar
1 teaspoon of salt
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.