Pickled green chillies: an essential condiment with noodles
You get a gentler, sweeter hit of heat when you pickle green chillies
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.
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!
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.
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.
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.
Lots of love