Chinese Green Chili Pickle Recipe
Green chili pickle is a popular condiment in Singapore and Malaysia. It is usually eaten with noodles. I love to mix it with little bit soy sauce. Although this Chinese style of chili pickle is not common in mainland China but it's favorite among Chinese peranakan (straits Chinese) in Southeast Asia.
This chili pickle is ridiculously easy to make. It also will keep fresh in the fridge for about two weeks. I love to enjoy it with some my favorite dishes such as:
- BBQ pork/Char Siu
- Steamed fish fillet
- Indonesian fried noodle (mie goreng)
- Grilled pork with rice noodle (Bun Cha)
- BBQ pork noodle soup (Mi Xa Xiu)
- Vietnamese chicken noodle soup (Pho Ga)
- Indonesian pastry filled with ground beef filling (Martabak Telor)
- Malaysian chicken chow fun (sa hor fun)
What You Need
- 5 oz Asian green chili, or japaleno
- 1 cup rice vinegar, or white vinegar
- 1 cup water
- 1 tsp sugar
- 1 tsp salt
How to Make
- Wash and rinse the green chili under cold running water.
- Then drain.
- Cut the chilies into rings.
- Put them into a bowl.
- In a separate bowl, combine vinegar, salt and sugar.
- Stir to blend well and set aside.
- In a small saucepan, bring 1 cup of water to a boil.
- Pour the boiling water over the chilies.
- Let it sit about 10 seconds.
- Then drain.
- Put the chilies in the vinegar mixture.
- Transfer the chilies and vinegar mixture into glass container.
- Refrigerate overnight. Green chili pickle will be ready after one day.
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