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Green Chili Pickle
Learn how to prepare this easy four ingredients green chili pickle. It only takes 15 minutes, and they will perk up your noodles, burgers, sandwiches, and tacos.
Green chili pickle is one of the easiest pickle recipe and one that we enjoy a lot in our family. We cook plenty of noodle dishes at home, and something just feels off if we don’t have some green chili pickle with our noodles. They will perk up even the humblest instant noodles and make them feel more like a gourmet experience. ;)
If you love to have some pickles as a side dish, you can try making this easy green chili pickle at home. By the way, these are great with burgers, sandwiches, and tacos too!
Ingredients for green chili pickle
This recipe only needs four ingredients: fresh green chilies, rice vinegar, sugar, and salt.
Green chilies
I usually use either Serrano or Jalapeno to make this green chili pickle. Back home in Indonesia, our green chilies are closer in size and heat to Serrano. Serrano is smaller compared to Jalapeno, but they are hotter compared to Jalapeno. If you love a spicier kick, definitely go with Serrano.
Rice vinegar
If you don’t have rice vinegar at home, you can substitute with cane sugar vinegar or apple cider vinegar. Cane sugar vinegar is widely available in Indonesia, so this is a better choice as far as a substitute goes.
Please avoid using white vinegar since it will make the pickle too harsh.
Step-by-step to prepare green chili pickle
Prepare the pickling juice by mixing rice vinegar, sugar, and salt. Stir until all the sugar and salt dissolve. Set aside.
Wash and drain green chilies. Remove the stalks and cut into 1/2 inch rounds. Set aside.
Boil 4 cups of water in a pot. Turn off the heat once it boils. Add green chilies into the pot and soak them in boiling water for 1 minute. Drain well, and transfer the chilies into glass jars. I use three 8 oz. canning glass jars.
Pour the pickling juice over the chilies to start the pickling process. Cover the jars and set aside.
It is best if you can chill the green chili pickle overnight in the fridge before serving, though they can be served in as little as 2 hours if you are impatient.
FAQs
Q: Do I need to sterilize the jars before using them?
A: As long as the jars are clean, there is no need to sterilize them since we are not canning.
Q: Can I use other chilies?
A: Sure! You can use Habaneros or bird’s eye chilies for an even spicier kick. You can also use bell peppers (any color) for a really mild pickle. You can even add garlic or baby carrots if you wish.
Q: How long can these pickles last?
A: They should be fresh for up to 2 months in the fridge, though we can easily eat through one jar per week. Be sure to always scoop out the pickle with a clean spoon to prolong shelf life.
Green Chili Pickle
Ingredients
- 250 gram (~ 9 oz) green chilies such as Serrano or Jalapeno
- Pickling juice (mix the following together)
- 1 cup rice vinegar/cane sugar vinegar/apple cider vinegar
- 100 gram (1/2 cup) sugar
- 1/2 teaspoon salt
Instructions
- Prepare the pickling juice by mixing rice vinegar, sugar, and salt. Stir until all the sugar and salt dissolve. Set aside.
- Wash and drain green chilies. Remove the stalks and cut into 1⁄2 inch rounds. Set aside.
- Boil 4 cups of water in a pot. Turn off the heat once it boils. Add green chilies into the pot and soak them in boiling water for 1 minute. Drain well, and transfer the chilies into glass jars. I use three 8 oz. canning glass jars.
- Pour the pickling juice over the chilies to start the pickling process. Cover the jars and set aside.
- It is best if you can chill the green chili pickle overnight in the fridge before serving, though they can be served in as little as 2 hours if you are impatient.
Comments
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
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 :)
Anita, I'm looking forward to try your green chile pickle. Are from Indo? Saya juga. Thanks, Lina
Hi Lina, yup I am from Indonesia too. I hope you will like this recipe.
Saya dari Malaysia. Berapa lama picklen ni boleh disimpan.
About 1 month in the fridge.
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
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.
Dear Anita Thank you so much for your reply. I got apple cider vinegar. So I am going to make this pickle 😊 Sincerely Naheed
Wow, only 4 ingredients? I'm going to have to try this out. This sounds amazing!! :)
Love the way you like to use this Green Chili Pickle. Simple and easy to make. I need to stock some for sure.
I am always up for trying new pickle recipes, and this one looks amazing!
I was looking for something to give my father for Father's Day. This is perfect for a man who needs nothing and loves jalapeños! So easy too. Thank you!
Now this recipe is a keeper! My husband would love this..will try it soon.
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