Crunchy Green Chili Pickle
Ingredients
- 250 grams young green chilies
- 1 cup vinegar
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups water for blanching chilies
- 1 teaspoon edible lime
Preparation
Wash the young green chilies thoroughly and cut them diagonally to uniform thickness.
Place the cut chilies in a container.
Dissolve 1 teaspoon of edible lime in enough water to submerge the chilies and soak for 1-2 hours.
Drain and rinse the chilies at least three times to remove the lime smell.
Boil 2 cups of water, then turn off the heat.
Add the cut chilies to the hot water and stir evenly; let them sit for 20-30 seconds.
Drain the chilies immediately.
Fill a glass container, washed with hot water, with the drained chilies.
Heat the vinegar, sugar, and salt on low heat until dissolved; do not boil.
Turn off the heat and pour the mixture over the chilies in the container.
Let sit for 45 minutes before using.
Store in the refrigerator; the pickled chilies can last up to a month. Do not store outside to avoid mold growth.
Tips
The edible lime helps keep the chilies crunchy over time.
This pickled chili is best served with fried noodles or other dishes.
No chemical preservatives are used, so store in the refrigerator to prevent mold.
