Pickled green chillies: an essential condiment with noodles

You get a gentler, sweeter hit of heat when you pickle green chillies

This great big bunch cost me £0.85 at the greengrocer's.

The famous bird's eye chillies (not so good for pickling though as they're too hot!)

Chillies are an essential condiment in southeast asian cooking, and none more so than pickled green chillies.

For me, it’s essential to have some pickled green chillies, especially when you’re eating it with noodles, whether your noodles are fried, dry or cooked in soup.

It upsets me that it costs almost £2 to buy a small jar of pickled green chillies at the shops (even the chinese grocery stores) because it’s so easy to make. I hope that once you see how easy it is to make them yourself, you’ll never turn to a store-bought jar again…

It cost me 85 pence to buy this bunch of green chillies from our local greengrocer. I forgot to weigh it but by the time I chopped them up, I had about 2 cup’s worth.

Chop chop chop!

Fried hokkien mee (recipe here)

The next time you eat some noodles, whether that’s fried chow mein from your take-away or a stir fry you’ve made at home, why don’t you try it with some pickled green chillies? You really will be amazed by the added flavour to your noodles.

We normally serve the pickles in a dish with soy sauce and some of the pickling vinegar. It’s the best!

Pour boiling water over the chillies

Pickled green chillies

2 cups of chopped fresh green chillies

1 cup rice vinegar

1 teaspoon sea salt

1 teaspoon sugar

2-3 thin slices of ginger

Put your chopped chillies into a bowl and cover them with boiling water for 10 minutes.

Soak in boiling water for 10 minutes

Place your sliced ginger on the bottom of your pickling jar. Strain the chillies and then pop them on top of the ginger in the pickling jar.

The sliced ginger is totally optional too.

In a bowl/jug, mix the vinegar, salt and sugar. Pour this over your chillies. You may need to top this up with more vinegar if the amount doesn’t quite cover the top of the chillies.

Leave the chillies overnight in the fridge and they’ll be ready for eating the next day. They will lose the vibrant green colour but that’s normal. They keep for ages in the fridge.

Pickled green chillies, Essential with noodles.

Lots of love


8 Responses to “Pickled green chillies: an essential condiment with noodles”
  1. Chilies are a must for noodles. I hope I can find some canning jars or something similar here in HK as I so want to give recipe a try. You would laugh out loud, if I showed you our version of Williams and Sonoma here… Take care

  2. Kate Dawe says:

    Can’t believe it’s so easy – I am going to be doing that today !

  3. Oh I love the idea of the ginger in the bottom of the jar! My tolerance for eating chillies definitely increased for the 3 years that we lived in Mauritius.
    A bottle of these would also make fora great hostess gift.
    🙂 Mandy

  4. Fantastic. I adore pickles, and am always on the lookout for recipes. Perfect!

  5. Perfect! I love pickles and these are some beautiful ideas.

  6. Ooh i love pickled green chilies!! Especially in soy sauce…i can eat them one by one while i’m waiting for my dish! Didn’t realise that it would be so easy to do – am definitely going to try make them on my own 🙂

  7. ceciliag says:

    this is great and so simple.. i will try this..thank you.. c

  8. k.m. says:

    Last time I worked with that many chillis, I accidentally got some in my eye. Augh that was painful…but maybe it’s time to get over my chilli grudge and make this!

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