Famous across Southeast Asia, (mainly Malaysia, Singapore, Thailand, and Indonesia), this pickled green chilli is served as a sweet and sour (mildly spicy) relish.
Table of Contents
- About this Pickled Green Chilli
- What to Eat with Pickled Green Chilli (Besides Noodles)
- Acidity Notes
- Ratio when Making Pickled Green Chili
- Ingredients Needed
- Vinegar Variation
- How to Make Pickled Green Chili
- FAQ
- Other Pickles Recipe
About this Pickled Green Chilli
Also known as ‘chili jeruk‘ in Bahasa, this vinegar-brine pickled green chilli is a popular side to noodle dishes. Its crunchy texture and mild sweet, sour and spiciness, add just the right flavor to lift up stir-fried noodles and noodle soups.
In Malaysia and Singapore, noodle dishes like char kuey teow, mee goreng, and wonton noodles are not complete without a few slices of these crunchy pickled green chillis. You’ll find them almost everywhere, from kopitiams to hawker stalls.
I cook most of my meals at home. Since I’ve been reducing processed condiments, this homemade pickled green chili recipe is one of the easiest spicy relishes I rely on for a quick flavor.
With just 4 basic ingredients, 10 mins of simple preparation, and 3 days (or more) to pickle, you’ll have a simple chili condiment to add flavor to almost any food. Yup, beyond noodles.
What to Eat with Pickled Green Chilli (Besides Noodles)
- Add to a salad – Forget heavy dressings, just garnish or chop these pickled chilies to add flavor to raw salads. I do this with pickled red onions too!
- Layer some in your sandwich – It’s a great flavor addition as well as a substitute for grocery sauce.
- As a relish next to grilled meat and seafood dishes – It helps to balance out the fatty and fishy taste.
- Add it to your tuna dishes – Whether you’re making a tuna sandwich or tuna pasta salad, this pickled green chili adds acidity and flavor to them. I like how it tempers the tuna taste.
- Topping for pizza, burger, and nachos!
Acidity Notes
This pickled green chilli has 3.3% acidity with white distilled vinegar. I sometimes substitute rice vinegar, which reduces the acidity slightly to 2.7%. But both vinegars have an acidity level above 2.5% (the USDA minimum for safe pickling), which means enough acidity level to prevent the growth of harmful bacteria.
Ratio when Making Pickled Green Chili
I find the best ratio for pickled green chillies is 4:2:0.5 (white vinegar, water, sugar) to achieve that mild tang with just a hint of sweetness. This ratio is standard in restaurant chili pickles, though sugar may vary.
Since the salt amount is too small to include in the ratio, I measure the salt as 2% of the vinegar. For example, in this recipe, I use 1 cup of vinegar, so the salt comes to 1 teaspoon.
Ingredients Needed
- Green chili pepper – Feel free to use the one with preferred spicy levels. I like using Serrano green peppers.
- Garlic – Just to infuse some garlicky flavor
- White Vinegar – You can use rice vinegar too, for a milder tang.
- Sugar – White sugar keeps the brine clear. If the thought of refined sugar bothers you, go for coconut sugar. But do not skip sugar as it can be too tangy.
- Salt – Just a touch to balance the flavor
- Water – To dilute the vinegar
Tips: If you’d like to reduce the sugar content by half, swap white vinegar for grape vinegar or white condiments. They come with natural sweetness!
Vinegar Variation
- Rice Vinegar – A less sharp, milder vinegary taste and has a lower acidity level. Go for it for a milder taste.
- Apple Cider Vinegar – Slightly more acidic and sharper. Go for this if you prefer a wholesome vinegar and don’t mind a cloudy brine.
- White Condiment – Adds a natural sweetness with soft tanginess. You can reduce the sugar by half if using this. Since its acidity is lower, use a 3:1 vinegar-to-water ratio instead of 4:2 to keep the brine safely acidic.
How to Make Pickled Green Chili
1. Wash and sterilize the jars.
Boil the jars for 10 minutes, then set aside to dry completely.
2. Prep the chilies.
Wash thoroughly, then pat dry (or air dry under a fan for 30 minutes). Slice diagonally into thin pieces.
3. Layered the jar with chillies and garlic
Transfer the chilies into the sterilized jar, layering the peeled garlic cloves in the middle.
4. Make the brine.
In a saucepan, bring the brine ingredients to a boil until the sugar and salt dissolve.
5. Add the brine to the jar
Pour the hot brine over the chilies until fully submerged. Let it cool for 1 hour, then cover with a lid and refrigerate.
FAQ
What types of green chili to use for pickling?
This pickled chili is usually made with mildly spicy chilies. You can use Serrano green peppers. Jalapeños work fine too!
Is this pickled green chili safe for canning?
I’ve never canned them, so I’m not familiar with canning.
How long to keep this pickled green chili in the refrigerator?
These pickled green chillies can last up to 3 months in the refrigerator. Always use a clean utensil when handling, close the lid tightly, and never let them sit out of the fridge for more than 3 hours. Toss them out if you see mold.
Other Pickles Recipe
Pickled Green Chilli
1
quart jar10
minutes2
minutes33
kcalA classic Southeast Asian pickled green chili that complements noodle dishes. This vinegar-brine-pickled chilli is crunchy, mildly spicy, with just the right balance of sweet and sour.
Ingredients
300 g Green chilli – wash, dry and slice diagonally
2-3 Garlic – peeled & halved
- Brine
2 cups White distilled vinegar
1/2 cup Water
4 tbsp Sugar
2 tsp Salt
Directions
- Wash and sterilize the jars – Wash and boil the jars in a deep stockpot for 10 minutes, then set aside to dry completely.
- Fill the jar with chillies – Transfer the sliced chilies into the sterilized jar, layering the peeled garlic cloves in the middle.
- Make the brine – In a saucepan, bring the brine ingredients to a boil until the sugar and salt have dissolved.
- Transfer the brine to the jar – Pour the hot brine over the chilies until fully submerged. Let it cool for 1 hour, then cover with a lid and refrigerate.
- Enjoy it after refrigerating for at least 24 hours.
Equipment
- 1 quart / 32 oz Mason JarCheck on Amazon
Notes
- The ratio for this pickled green chilli is 4:2:0.5 (white vinegar, water, sugar) with 2% of salt from the vinegar amount.
- I like to let the pickled green chilies sit for 2–3 days before enjoy them!
