Pickled chillies are sourish with a very slight tinge of spiciness. In Malaysia, it is usually served together with wantan noodles as a condiment. There is no stopping you from having it with other dishes.
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 combination when being pickled. However, it can be substituted with red or even yellow chillies.
Chillies must be pickled in vinegar. Hence, it is important to get rid of all the water after soaking the chillies. It is best to use a kitchen towel to soak all excess water from soaked chillies before pickling in vinegar mixture.
Yes. The amount of vinegar mixture recommended in this recipe is only sufficient for this recipe. You can double or triple the amount of chillies or vinegar mixture as desired.
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.
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 a little project together with your children. Do not worry, it is really not spicy at all as the vinegar helps to tone down the spiciness.
Pickled Chillies is also known as: Cili Jeruk
Blanch chillies in a bowl of hot water for 20 seconds.
Remove chilli slices and mix well with vinegar, salt and sugar.
Leave chillies to pickle in the refrigerator overnight. Enjoy it with or without soy sauce.