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Pickled Green Chilli

Pickled Green Chilli Recipe

You may substitute local finger-length green chilli with any variety of green chilli in your area, such as jalapeno peppers.


  • 5 finger length green chilli (about 85 grams) sliced thinly
  • hot boiling water

(A) Vinegar solution

  • 1/2 cup (white) rice vinegar
  • 50 grams (or 3 level tbsp) sugar to taste
  • 1/4 tsp salt

You also need:

  • one x 200ml glass bottle


  1. Placed sliced chilli in a bowl, pour hot water over it and let stand for about 20 seconds. Drain the chillies, then add it to a glass bottle.
  2. In a saucepan, bring (A) to a simmer, until the sugar dissolves. Alternatively, add (A) to a microwave-safe bowl, microwave on MEDIUM for 2 minutes, then whisk to dissolve the sugar completely.
  3. When the vinegar solution has cooled, pour it into the glass bottle with the cut chillies. Store in a covered glass bottle and refrigerate. The pickled chilli will be ready as soon as they turn a lighter shade of green, about one to two hours, and can be stored in the fridge for weeks.

Noob Cook Tip

  1. If you don’t like to see too many seeds in your jar of pickled chilli, place the cut chillies in a colander and shake it energetically so that at least half of the seeds fall through the slotted holes in the colander.
  2. For best results, use authentic rice vinegar (main ingredients are water, wine and glutinous rice) rather than artificial/imitation vinegar.
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15 comments on “Pickled Green Chilli”

  1. It’s great to make your own pickled chilli as you know exactly what goes into it.

  2. hey wiffy

    are they crunchy?



  3. I was planning to make my own pickled green chili again too! I love pickled green chili. I even “smuggled” a bottle (store-bought, of course!) from Sg, back to US. It is not as if it can’t be found here but the store-bought ones in US typically use jalapeno, and I find that it tastes quite different from Asian green chili.

    I found a new way to use pickled green chili recently…kekeke…other than being a condiment. Maybe it is just a new way for me…..

    • Please share your new way of using pickled green chilli :) For me, I also add them to salads and sandwiches (subway style). I have a US friend who brings home bottles of SingLong pickled green chilli from SG. And I used to buy US imported pickled jalapeno for my sandwiches lol!~

  4. maybe thats why my pickled chilli doesn’t taste like hawker ones because im using artificial vinegar. better try it with rice vinegar. thanks for the info. :)

  5. Hi Wiffy, thanks for sharing…

  6. Love pickled chilli peppers! They are great as a filling with some braised pork belly for buns.

  7. Is it necessary to blanch with hot water ?

    • It’s mainly to kill bacteria before pickling, and also I find that it improves the crunch and colour. It’s optional though, you can skip this step if you want.

  8. Pingback: Home-made Pickled Green Chilli | BZMOMMY'S MUSINGS

  9. Can I use Apple cider vinegar instead?

  10. Why must blanch chilli. Can skip? 

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