Pickled Green Chilies


Preparation info

  • Difficulty


  • Makes


    (with brine)

Appears in

A staple on tables across Southeast Asia, these piquant chilies add a cutting bite to rich dishes such as Yin Yang noodles. Each country in the region pickles a different type of chili, but the recipe is generally the same. So addictive you should make a batch when you have extra chilies or time on hand and store them in your refrigerator. You will soon find that you reach for their tangy bite often.


  • cups Distilled (white) vinegar
  • 1 tsp. Granulated sugar
  • 1 tsp. Kosher salt
  • ½ lb. Fresh green hot chilies, such as long green chilies, jalapenos or serranos, stemmed and sliced into -inch (0.3 cm.) rings


  1. Whisk together the vinegar, sugar and salt until they dissolve.
  2. Add chilies to glass or plastic jar that is just large enough to hold them.
  3. Pour vinegar mixture over chilies. Transfer to refrigerator to marinate for at least 3 days. Chilies will have the best flavor and texture for 3 to 4 weeks, but can still be served for up to two months.