How to make Pickled Green Chillies, a staple condiment in Asian and Southeast Asian cuisine.

These Asian Pickled Green Chillies are a staple in Asian households and as a condiment for noodles dishes. I always have a jar of these knocking around at the back of my fridge. These are refreshingly sour, mildly sweet and only slightly spicy – although this depends on the green chillies. Some green chillies are not spicy at all, so you will end up with pickled chillies that are not spicy at all.

These are actually so incredibly easy to make that I never thought to even want to make a recipe out of it. Though a tiny part of the reason is because I always freestyle the ingredient amount!

What Type of Green Chillies to Use?

The ones we use in Asia will be the Spur chilli or Kashmiri chilli variety. Any green chillies that’s easily accessible to you will do, including Serrano and Jalapeno chillies.

What Type of Vinegar to Use?

Any vinegar should work for this, including chinese rice vinegar and apple cider vinegar. I always just use regular white vinegar!

Do I really need to leave this overnight before I can eat?

For the best pickled chilli flavour, it’s best to soak the chillies in the vinegar overnight. Pickled green chillies have a faded green colour. Leaving it overnight will give you a full fade of colour too.

HOWEVER, I rarely make this ahead of time. After just an hour of soaking you can get a good pickled flavour too.

What Container to Use for the Green Chillies?

Glass or ceramic bottles and jars will work best for this. You might not want to use plastic since it’s an acid.

How long can this keep for?

This will be good in the fridge for 2 weeks… although I’ve kept it for long periods of time without it going bad! Depending on how sterile your container is, it should be able to keep for long since it is a pickled item!

What Goes Great with Pickled Green Chillies?