Pickled Chilies

Name: Pickled Chilies
Total time: 10 min
Yield: 1 servings
Cuisine: Malaysian
Ingredients: 4 oz green chilies, seeded and sliced; 1 cup Chinese rice vinegar; 1 tsp salt; 0.5 tsp sugar; 1 cup water

A quick pickled green chili condiment that accompanies Southeast Asian street food and noodle dishes — tangy, crunchy and ready by the next day.

10 min 1 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

Calories

Protein

10g

Carbs

Fat

Scale recipe

1 serving

Original recipe

Ingredients5 items

Produce

🌶️green chilies, seeded and sliced4 oz

Pantry

🍶Chinese rice vinegar1 cup

🍬sugar½ tsp

Spices

🧂salt1 tsp

Other

💧water1 cup

Instructions

1
Discard the seeds from the green chilies and slice them into pieces; transfer to a small bowl.
2
Bring the water to a boil.
3
Pour the boiling water over the chilies and let them sit for about 10 seconds, then drain and discard the hot water.
4
To the same bowl, add the rice vinegar, salt and sugar, and stir to mix well.
5
Transfer everything to a small glass jar and refrigerate overnight — the pickled chilies will be ready by the next day.

Free, no card required.

CuisineMalaysian