Soaking green chillies in vinegar and sugar have the effect of distributing the hot chillie flavour through the dish thus reducing the heat.


  • 300 gms green chillies (sliced into pieces)

  • 4 tablespoons sugar (add or minus according to your taste)

  • ¾ cup apple cider vinegar(add or minus according to your taste)

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup water (boiling hot)

  • Glass container


  • 1.

    Prepare the green chillies and transfer into a bowl.

  • 2.

    Bring the water to boil and scald the sliced green chillies.

  • 3.

    Let the chillies sit in the boiled water for about 5 seconds.

  • 4.

    Drain thoroughly and discard the hot water.

  • 5.

    Dissolve sugar and salt in vinegar over low heat.

  • 6.

    Stir to mix and cool completely.

  • 7.

    Add in the vinegar, salt and sugar solution to the scalded green chillies.

  • 8.

    Add pepper and stir to mix well.

  • 9.

    Transfer into a glass container and leave it overnight in the fridge.

  • 10.

    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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