In Malaysia, pickled chillies are usually served together with wantan noodles as a condiment. Of course, there is no stopping you from having it with other dishes like pizzas or sandwiches. They are sourish with a very slight tinge of spiciness.
For this recipe, I used green Cayenne chillies which are less spicy compared to the red ones. Green Cayenne chillies are ‘grassier’ in taste and it's the best choice to use when preparing pickled chillies. However, it may be substituted with red or even yellow chillies, according to preference.
These green chillies are pickled in a vinegar solution. Use a kitchen towel to soak up any excess water from the soaked chillies before pickling them. This is important to prevent them from getting spoiled during the pickling process.
The amount of vinegar solution recommended is only sufficient for the amount of chillies as mentioned in the recipe. If more chillies are pickled, then the amount of vinegar solution has to be increased accordingly.
Pickled chillies are either served plain or with soy sauce. Either way, the sweetness and sourness from the chillies will perk up the appetite. A popular recipe using pickled chillies as a condiment is wantan noodles. Like mentioned earlier, it can be eaten with pizzas too.
Pickled chillies can be kept in the refrigerator for up to 1.5 months or more if stored in a clean sterilized bottle. Use clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies.
When I was in primary school, pickled chillies was a science project. So, you can make this as an activity with your children. It will not be spicy for them as the spiciness is toned down by the vinegar.
Pickled Chillies is also known as: Cili Jeruk
Blanch chillies in a bowl of hot water for 20 seconds.
Remove chilli slices and place them into another bowl. Add vinegar, salt and sugar. Then, store them in a sterilized bottle.
Keep pickled chillies in the refrigerator. Enjoy it with or without soy sauce.