Pickled Green Chilies (Pickled Jalapeno) Recipe
This is a simple recipe to learn, it couldn’t be much easier. Learn how to make them and you will never need to buy store-bought pickled chillies or jalapenos again.
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Ingredients
- 100 g green chilies about 5 pieces
- 25 ml water
- 50 g sugar
- 100 ml rice vinegar
- ½ tsp salt
Instructions
- Wash and clean green chilies, slice into thick rings in any thickness you preferred.
- Lightly squeeze the chilies ring to loosen the seeds.
- Place chilies in a bowl, pour in boiling water and blanch chilies rings for 2 minutes.
- Remove with wire strainer (skimmer), drain well and set aside.
- Mix 25ml water, 100ml rice vinegar, ½ tsp salt and 50g sugar in a sauce pot, bring to a boil, stir until sugar has dissolved.
- Add some vinegar mixture to the sliced chilies; discard the liquid to prevent diluting the vinegar mixture.
- Transfer chilies to a clean jar and pour in vinegar mixture.
- Cover and refrigerate for 4 hours before serving. Pickled green chilies can be stored in the refrigerator for up to 3 months.
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Notes
This recipe yields 10 servings of pickled chilies.
The nutritional value for reference is for 1 serving of pickled chilies.
Nutrition (per serving)
Calories: 24kcalCarbohydrates: 6gFat: 0.02gSodium: 150mgPotassium: 0.3mgFiber: 0.3gSugar: 5gVitamin C: 1mgCalcium: 1mgIron: 0.01mg
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