Pickled Chilies
These tangy pickled chilies are quick, crunchy, and bursting with flavor – perfect for adding a zesty kick to any dish!
Servings: 4 servings
Ingredients
- 4 oz green chilies fresh, firm, seeds discarded and sliced
- 1 cup Chinese rice vinegar
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 1 cup water boiled
Instructions
Make Pickled Chilies: A Simple Method
- Start by washing the green chilies under cold water. Once clean, slice them into bite-sized pieces, discarding the seeds if you prefer a milder flavor.
- In a small saucepan, combine the Chinese rice vinegar, salt, sugar, and boiled water. Heat the mixture over medium heat, stirring until the salt and sugar are completely dissolved. This should take just a few minutes.
- Place the sliced chilies into your glass jar, packing them tightly. You can add additional spices or garlic for extra flavor if you like.
- Carefully pour the hot brine over the chilies, ensuring that they are fully submerged. Leave a little space at the top of the jar.
- Seal the jar with the lid and let it cool to room temperature. Once cooled, place it in the refrigerator.
- For the best flavor, allow your pickled chilies to sit in the refrigerator for at least 24 hours before using. The flavors will intensify as they soak in the brine.
Equipment
- Glass jar with a lid
- Cutting board and knife
- Measuring Cups and Spoons
- Small Saucepan
Notes
- You can omit or substitute sugar to reduce sweetness for a diet-friendly version.
- Try adding spices like mustard seeds, coriander seeds, or a bay leaf for extra flavor.
- Store the jar in the refrigerator, and use clean utensils to keep your pickled chilies fresh up to one month.