Pickled Green Chillies

i think the locals and malaysians should be very familiar with this. a very common condiment to have at the tze char stalls, i like having it with my horfun and muifan coz its real appetizing to eat and isn't too spicy. seems to be able to take away the greasiness of the food too! and being someone who doesn't step into the wet market, it means when i buy veggies i can't buy them by the stalk or piece. supermarkets sell green chillies by the packet which is like 200g and there will always be leftovers since there are only two of us at home. what better way to use these up by pickling into my favorite condiment since not many recipes use fresh green chilli anyway.

i used chinese white rice vinegar for these and while shopping for a bottle, i spotted artificial vinegar and i can't believe anyone would use fake vinegar for culinary purposes. afterall chinese white rice vinegar isn't expensive at all - just 70 cents for a 250ml bottle. i use fake vinegar to scrub my steel pots and pans, not in cooking!

ingredients :

200g green chillies

1 cup chinese white rice vinegar

1 cup boiling water

1/2 tsp salt

3 tbsp sugar, or to taste

directions :

1. slice green chillies into rounds and discard seeds.

2. pour boiling water onto the chillies and let it stand for 30 secs.

3. discard water and pour in vinegar, sugar & salt. combine well and place them in jars. refrigerate at least a few days or more.