Ingredient
200g green chilli, (I used a 200g pack of sakura green chilli from ntuc )
about 200 ml white vinegar or rice vinegar
about 7-8 tablespoons sugar
about 1/2 to 1 teaspoon salt
Method
1. Wash the green chilli.
2. Slice off the head and tail and discard. Slice the rest thinly.
3. Place the sliced chilli in a colander to shake off excess seeds.
4. Bring a pot of water to boil. Blanch the sliced chilli in boiling water for about 20-30 seconds.
5. Drain the blanched green chilli.
6. Prepare a clean or sterilized bottle/jar. To sterilize the bottle/jar, fill it with boiling water for couple of minutes and pour away the water. Let cool. Scoop the blanched chilli into the bottle/jar.
2. Slice off the head and tail and discard. Slice the rest thinly.
3. Place the sliced chilli in a colander to shake off excess seeds.
4. Bring a pot of water to boil. Blanch the sliced chilli in boiling water for about 20-30 seconds.
5. Drain the blanched green chilli.
6. Prepare a clean or sterilized bottle/jar. To sterilize the bottle/jar, fill it with boiling water for couple of minutes and pour away the water. Let cool. Scoop the blanched chilli into the bottle/jar.
7. To prepare the vinegar solution, heat up vinegar with sugar and salt in a saucepan. You can adjust the amount of sugar and salt according to your preference. Stir to dissolve the sugar and salt. Remove from heat once sugar and salt has dissolved. Pour over the green chilli. The liquid should cover the green chilli. Let it cool before keeping in fridge.
8. The pickled green chilli will be ready after couple of hours in the fridge and can keep for weeks . For fuller taste, let it sit for couple of days.
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