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Homemade Pickled Chilies recipe photo

Pickled Chilies

These Pickled Chilies are bursting with flavor! Bright, tangy, and perfectly spicy, they elevate any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Condiment
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz green chilies sliced, seeds discarded
  • 1 cup Chinese rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup boiled water

Equipment

  • Cutting board and knife
  • Measuring cups and spoons
  • Glass jar with a lid
  • Small Saucepan

Method
 

  1. Wash the green chilies thoroughly, slice them, and discard the seeds. Place them in a clean glass jar.
  2. In a small saucepan, combine the Chinese rice vinegar, salt, sugar, and boiled water. Stir until dissolved.
  3. Pour the hot brine over the sliced chilies, ensuring they are submerged. Tap the jar gently to release air bubbles.
  4. Seal the jar tightly and let it cool to room temperature. Then, refrigerate.
  5. For the best flavor, let the chilies sit in the refrigerator for at least 24 hours before using.

Notes

  • Use fresh, firm chilies for the best flavor.
  • For spicier chilies, leave some seeds in.
  • Store in the refrigerator for up to one month.