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Soaking green chillies in vinegar and sugar have the effect of distributing the hot chillie flavour through the dish thus reducing the heat.
Prepare the green chillies and transfer into a bowl.
Bring the water to boil and scald the sliced green chillies.
Let the chillies sit in the boiled water for about 5 seconds.
Drain thoroughly and discard the hot water.
Dissolve sugar and salt in vinegar over low heat.
Stir to mix and cool completely.
Add in the vinegar, salt and sugar solution to the scalded green chillies.
Add pepper and stir to mix well.
Transfer into a glass container and leave it overnight in the fridge.
The pickled green chillies can be eatened the next day.
Any green chillies can be used - green serrano chillie, long Raja chillie or jalapeno chillie.
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