If you are a fan of spicy food and want a spicy and sour flavour in your dishes, then you need to try making your own pickled chili at home. This simple and easy recipe will show you how to make pickled chilies that are perfect to pair with dishes like mee hoon fried with soy sauce, mee hai lam and others.
Here are some tips to keep in mind when making pickles:
- Be sure to use fresh green chilies to ensure that the pickled chilies are flavorful and crisp.
- Soaking chilies in hot water before pickling helps to remove bacteria and extend the life of the chilies.
- Use a clean glass jar to store pickled chilies and make sure the jar is airtight to prevent contamination and spoilage.
- Let the pickled chilies rest in the refrigerator for a day or two before using them for a more flavorful and flavorful experience.
Ingredients
6 fresh green chilies, sliced
2 1/2 tablespoons of sugar (30g)
1 spoons of salt (10g)
1/2 cup of vinegar
1 cup of boiling water
Method
- Cut fresh green chilies into thin slices.
- Bring it to a boil 1 cup of water until it boils and soak the sliced chilies in hot water for approx 1 minutes to kill the bacteria on the chili. Then, filter through a filter.
- Add sugar and salt to the chili slices and mix well.
- Add the vinegar to the mixture and stir until the sugar and salt are completely dissolved.
- Mix well to make sure everything is well combined.
- Let the pickled chilies cool and then store in a clean glass jar.
- Store the jar in the refrigerator for 1-2 the day before use for a better taste.
- Enjoy your pickled chili with dishes like mee hoon fried with soy sauce or mee hai lam. Pickled chilies can last for months if stored properly in the refrigerator.
