Pickled Green Chilli
Pickled green chilli is an essential condiment companion to many Chinese dishes. It is such a common condiment that I almost took it for granted and it hardly even occured to me to make my own at home. And I am glad I finally did – because unlike making sambal chilli which requires time and effort, the pickled green chilli recipe is almost a no-brainer, cheap, fast and effortless. Best of all, the home-made version tastes fresher than store-bought ones, without any preservatives.
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Pickled green chilli is typically not as hot as regular chilli sambal, it tastes a tad sour, sweet and mildly hot, and it is an irreplaceable condiment for popular local dishes such as fried bee hoon, hor fun and shredded chicken noodles.
The quantities stated in this recipe fill a 200ml glass bottle (which I bought from Daiso for $2). If you are wondering why I made such a small bottle, it is because this bottle is enough to last me for a few weeks, and the recipe is easy enough for me to make a fresh bottle any time I want, so I don’t see the need to make a big jar at a go. Feel free to multiply the quantities to make more according to your needs.
And since home-made = wholesomeness (to me anyway), I highly recommend using real rice vinegar instead of imitation vinegar. They are cheap. My bottle above cost just under S$1.