Instructions

• Remove the seeds from 4 oz (125 g) green chilies and slice them into pieces; place the sliced chilies in a small heatproof bowl.
• Bring 1 cup water to a boil.
• Pour the boiling 1 cup water over the chilies in the bowl, let them sit for about 10 seconds, then drain and discard the hot water.
• Return the drained chilies to the bowl and add 1 cup Chinese rice vinegar, 1 teaspoon salt, and 1/2 teaspoon sugar. Stir until the salt and sugar are dissolved.
• Transfer the chilies and pickling liquid into a small clean glass jar or container, seal, and refrigerate overnight.
• The pickled chilies will be ready to eat the next day.