Pickled Vinegar Green Chillies in a Jiffy

I was pleasantly surprised to find pickled green chillies had been thoughtfully included and served as a condiment with the chicken noodles on board a SQ flight from Singapore to Ho Chi Min City. Sight of pickle green chillies always evokes memories of my childhood. I can see the wanton mee seller piling a spoonful of prickled green chillies to side of the freshly cooked noodle with char siew (Chinese BBQ pork) and succulent wanton as a takeaway from the stall. We knew the pickled green chillies were so crunchy and appetising with the noodle that we usually asked for an extra spoonful from him. As usual, wanton mee uncle obliged without fail but not before reminding us how the price of green chillies was going up in the market. These delicious pickles are not only delicious but so simple to make especially when they only take a jiffy to be ready and served with your wanton mee or sar hor fun.

Pickled Vinegar Green Chillies

300g green chillies
2-3 tbsp salt
1 tbsp sugar
250ml vinegar

Wash the green chillies and cut diagonally into 1/2cm thick slices. Transfer cut chillies to a mixing bowl and sprinkles with sea salt, and let stand for 1 hour. Boil vinegar and sugar to dissolve the sugar and leave to cool before using. Wash, drain and discard chillies seeds before put them in a sterilised jar with a screw-top lid. Add vinegar and leave to pickle at least 2 days before serving.