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.
At Chinese restaurants, pickled chillies are either served plain or with soy sauce. Either way, the sourness from the chillies will perk up the appetite. For this recipe, I used green cayenne chillies which are less spicy compared to the red ones.
Pickled chillies can be kept in the refrigerator for up to 1.5 months 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.
Make this as a little project together with your children. Do not worry, it is really not that spicy 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.