Friday, October 15, 2010

Preserved Green Chillies in Vinegar

Can keep up to 1 mth in airtight container placed in refrigerator.

Green chilli, 300g

Pickling Sauce:
White Chinese rice vinegar, 300ml (~1¼ cup)
Sugar, 160g (~13 tbsp + 1 tsp)
Salt, 4 tsp

1. Wash green chillies and dry them.  Cut green chillies into cylindrical slices.

2. Prepare pickling sauce.  Place rice vinegar in container over hot water, and slowly dissolve all sugar and salt by continuous stirring.  Allow pickling sauce to cool.

3. To a clean dry plastic container, place cut chillies and add in the pickling sauce.  Close the container tightly and keep it in refrigerator for at least a day before serving.


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