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Green Chili Pickle

Ever go to a market and buy some chilies? They never let you buy a small amount that you actually need, like can I get just 10 chilies, pretty please? Most sellers impose a minimum quantity that you can buy, which usually means at least 100 gram, still a bit too much when I don’t plan on making lots of dishes with chilies. Luckily, I am a big fan of chili pickle, so they almost never go to waste. This green chili pickle is just one of my many favorites, and it goes really well with Chinese noodles, like you favorite wonton noodles. :)

Green Chili Pickle

Green Chili Pickle

Green Chili Pickle

Author: Anita Jacobson




Prep Time: 15 mins

Total Time: 15 mins

Serves: 1 1/2 cup

Print Recipe


  • 250 gram green chilies (Indonesian: cabe hijau besar)
  • Pickling juice (mix the following together)
  • 1 cup Chinese rice vinegar (Indonesian: cuka beras)
  • 100 gram sugar (Indonesian: gula)
  • 1/2 teaspoon salt (Indonesian: garam)


  1. Wash and drain the green chilies, then remove the stalks, and cut into 1/2 inch rounds. Set aside.
  2. Boil 4 cups of water in a pot. Once it boils, turn off the heat, add the green chilies into the pot and let the chilies soak in boiling water for 1 minute. Drain well, and place the chilies into a jar (or several jars).
  3. Pour the pickling juice over the chilies to start the pickling process. Cover the jar and set aside. If you are impatient, they can be consumed in as little as 2 hours, though I think letting them chill in the fridge overnight is better.
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Indonesian Kitchen


  • Tiina Tiina says:

    Hello, best regards from Finland! I have a lot of green chilies which I have to pickle as they do not have time to mature before winter hits us. Therefore I was looking for a recipe and ran into your beautiful blog! What do you think, could I use Japanese rice vine vinegar instead of Chinese - what is the difference in flavour? Best regards, Tiina

    • Anita Anita says:

      Hi Tiina, taste wise they are comparable, but in general, Japanese rice vinegar has a milder taste compared to the Chinese variety, which is great if that is the taste you prefer :)

  • Lina Lina says:

    Anita, I'm looking forward to try your green chile pickle. Are from Indo? Saya juga. Thanks, Lina

    • Anita Anita says:

      Hi Lina, yup I am from Indonesia too. I hope you will like this recipe.

  • Mohd Amin Abdullah Mohd Amin Abdullah says:

    Saya dari Malaysia. Berapa lama picklen ni boleh disimpan.

    • Anita Anita says:

      About 1 month in the fridge.

  • Naheed Sultana Naheed Sultana says:

    Hello , I am Bangladesh and we have plenty of green chillies. I wanted to try your recipe but unable to find rice vinegar at local store. May I use plain white vinegar instead? And should the pickle be preserved in fridge or can be kept in normal temperature? Thanks Naheed

    • Anita Anita says:

      Hi Naheed, plain white vinegar will be too sour and super acidic compared to rice vinegar. If you can find cider vinegar, such as apple cider vinegar, that will be a much better substitute. It is best if you can store the preserve in the fridge, but if you plan to finish the whole thing within one week, it should be okay if stored at room temperature.

  • Naheed Sultana Naheed Sultana says:

    Dear Anita Thank you so much for your reply. I got apple cider vinegar. So I am going to make this pickle 😊 Sincerely Naheed

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