Thursday, 26 April 2012

Recipe - Pickled Green Chillies

I love to eat the pickled green chillies. They are typically served together with fried rice, hor fun (fried flat noodles) and dried wonton noodles. Yesterday at the market, when I saw a packet of 10 large green chillies for sale at 50 cents, I quickly picked it up. It was a bargain because normally I can get only 5 pieces for 50 cents.

I am noting down the price because inflation in Singapore is now running at 5% this year. Down the road, I can look back at my posting and see how the price has changed.

There are many ways to pickle the chillies.

In this recipe, I use one portion of water to one portion of rice vinegar.

Clean the chillies and cut them into 1 cm portions. Put them in a bottle  and fill the bottle with the vinegar and water.

The vinegar will preserve the chillies and give it a bit of sour taste. It will also reduce the "hotness" of  the chillies. Different proportions of water and vinegar will affect the sourness of the chillies.

Some people like to add a bit of salt and sugar to add further taste. It is really up to individuals to try out what they like.

That's it, this pickled green chillies can keep for months in the refrigerator.

This 3 minute video shows another way of pickling chillies.

Another way to pickle green chillies


  1. Hi there, this is a nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Asian Food

    1. Hi Carole,
      Thank you. You are welcome.
      I see you like curry and you are pretty good at making your own curry. I will be posting my favourite curry dishes later and I will make reference to your blog.

    2. Thomas, thanks for the link