Crisp Pickled Young Green Chilies
Ingredients
- 250 grams young green chilies
- 1 cup vinegar
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups water
- 1 teaspoon edible lime
Preparation
Wash the young green chilies thoroughly and cut them diagonally into uniform thickness, then place in a container. Dissolve edible lime in water and soak the chilies for 1 to 2 hours. Drain and rinse at least three times to remove the lime smell, which helps maintain crispness.
Bring 2 cups of water to a boil, then remove from heat. Add the cut chilies and stir evenly for 20 to 30 seconds. Do not over-stir to avoid softening, then immediately drain and transfer to a glass container washed with hot water.
Heat the vinegar, sugar, and salt on low heat until dissolved; do not boil. Remove from heat and pour over the chilies in the container.
Allow to sit for 45 minutes before using. Store in the refrigerator for up to one month to prevent mold growth, as no chemical preservatives are used.
Notes
The edible lime is used to keep the pickled chilies crisp even after long storage.
