This is one form of chilli pepper that is so delicious with any Asian Fried noodle or fried rice. It is also great in burgers just like the Pickled Jalapenos.
So I thought I would just jot down my recipe and method to share with friends.
The method is so simple it will take less than 20 minutes from start to finish.
Ingredients:
About 400gms of Green Chilli Peppers.
2 cups Tart Vinegar.
8 Tablespoon Sugar
2 Tablespoon Salt
Method:
Slice up all the chillies into your desired thickness and set aside.Pour Vinegar into a saucepan.
Heat vinegar gently on lowest fire.
Add Salt and Sugar to vinegar and let it melt.
Add sugar or salt to the solution to your liking.
Remember that the moisture from the fresh chillies will dilute the solution and the taste, so I prefer to make it extra salty and sweet. Do not allow to reach to a boil. Turn off fire and take the saucepan off the heat.
Add the cut chillies into pickling solution. And let it sit for 10 minutes in saucepan.
When the colour of the green chillies start to change put them into clean jars.
Oh I added some Chilli Padi (tabasco peppers) for extra kick.
If the solution is still hot, put the bottles in a cool (not cold) water bath to gently reduce temperature. Let it sit on counter top overnight and then keep it in fridge.
This can be eaten almost immediately, however the longer the chillies sit in the pickling solution the better the taste will be.
Enjoy this with any asian dish or meal. Good luck.
