today is Jul 06, 2022

Green chili pickle using jalapenos.

Green chili pickle using jalapenos.

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: jalapenos, rice vinegar, sugar, and salt.

Ingredients for green chili pickle: jalapenos, rice vinegar, sugar, and salt.

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.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

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.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

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.

Cover the jars and let them rest for overnight in the fridge before consuming.

Cover the jars and let them rest for overnight in the fridge before consuming.