This Asian-style quick-pickled green chilies is a perfect condiment to many Asian stir-fried noodles or noodle soup dishes in Malaysia and Singapore or as a snack. It is ta ruly easy and no-fuss recipe. It's sour, sweet, with a hint of spicy.
Wash the chili clean with water. Pat them dry. Cut off the stems. Cut into rings about 1/4-inch in thickness
Transfer to a colander and rinse with water to get rid of any excess seeds
Prepare the glass jar:
Scald the jar with hot boiling water to sterilize. Set aside. This will prolong the shelf life. Place the cut chilies inside the jar
Prepare the vinegar solution:
Place the sugar, vinegar, and salt in a non-reactive saucepan and bring to a boil to dissolve sugar and salt
Pour this hot solution into the glass jar with the chilies inside it. Secure the lid and let it cools down before storing the jar in the fridge. The pickled green chilies is ready in about 2 hours. You'll notice that the color of the chilies have turned from deep green to a more muted green now
To prolong shelf-life:
Only use clean utensils to get the pickled chilies when you need it. The pickled chilies can be kept in the refrigerator for up to one month