Pickled Green Chilies

Pickled Green Chilies


250 grams Green Chilies, sliced
3 Bird’s Eye Chilies (optional)
1 Tbsp Sea Salt
1 Cup Rice Wine Vinegar
3 Tbsp Sugar


Place chilies in a colander, and sprinkle with sea salt. Leave it for about 30 minutes.

Meanwhile, combine vinegar and sugar in a small saucepan. Bring it to a boil until the sugar has dissolved and allow the liquid to come to room temperature.

Rinse the chilies and drain well. Place the chilies in a clean jar and pour the liquid over them, cover and refrigerate for up to 2 weeks.


Popular Posts