Pickled Green Chilies

This a one of the spices that many cannot do without. Especially among Chinese. Quite a number of people I know, actually see pickled green chilies as an appetizer.

Most commonly found in Chinese restaurants, a saucer plate of pickled green chilies and braised peanuts are foremost served to their customers who snack on these whilst waiting for their food.

Although I love chili paste of all sorts, but I must admit that some dishes are not quite complete without pickled green chilies. Good examples are Hor Fun and Wanton Mee. If you share my views, then all the more you should try this recipe and keep a container of pickled green chilies inside your fridge. Trust me, it will come in handy. ;)

Ingredients
300g of green chilies
A small bottle of rice vinegar (about 240ml)
6 tablespoons of sugar (adjust according to personal preference)

Preparation
Clean the green chilies with cooked water and set aside to drain.
Chop up the green chilies when they are dry.
Sift away the seeds. (do not have to be very thorough)
Place the chopped green chilies into a container.
Empty the bottle of rice vinegar into a pot.
Using medium low heat, bring it to a boil before adding in the sugar.
Stir until all the sugar has been dissolved.
Set aside and allow it to cool.
Pour the cooled vinegar over the green chilies.
Keep refrigerated.