Pickled Green Chillies (Asian Pickled Jalapenos) 腌制青辣椒

Ingredients

• 250 grams green chillies (cut into 2mm slices)
• 150 grams sugar
• 1/2 tsp salt
• 300 ml vinegar (adjust according to size of jar used)

Instructions

1. 1

   First, wash the fresh green chillies and drain well.

2. 2

   Using a sharp knife, cut the green chillies at an angle into thick slices.

3. 3

   Place the sliced green chillies in a colander and shake out the seeds of the chillies.

4. 4

   Place in a large bowl and pour very hot water over the chillies. Blanch briefly for about 15 seconds.

5. 5

   Then quickly pour the green chillies onto a strainer and rinse with cold water to cool the chillies. Set aside to drain well.

6. 6

   Next, place the drained green chillies in a glass jar.

7. 7

   In a big measuring cup, dissolve sugar and salt in vinegar.

8. 8

   Then, pour the vinegar mixture into the jar of green chillies.

9. 9

   Cover the jar tightly and keep refrigerated to pickle the chillies.

10. 10

    The pickled chillies are ready after 2 hours (best overnight) when you see the colour of the chillies turning yellowish green. And we're done!

11. 11

    Serve with your favourite noodle dish and enjoy!