Posts Tagged ‘醃青辣椒’

This is a very easy condiment to prepare. In Malaysia, we always have this condiment for wonton noodles and flat noodles with gravy “Wah Tan Hor 滑蛋河”. Here in the States, you can also find this condiment in Thai restaurant and some Vietnamese restaurants. The pickled peppers sure will wake up your taste bud with its tangy and spicy taste, making all foods taste much better. If you want less spicy, use jalapeño peppers with round bottom tip (pointy tip ones are spicier).

Pickled Green Peppers 醃青辣椒

Pickled Green Peppers 醃青辣椒


15 Serrano peppers– sliced
4 tbsp water
1/2 cup vinegar– see note below
1 tsp sugar– if needed


  1. Blanched sliced peppers quickly in boiling water (as soon as you drop them in water, scoop them up right away). Drain peppers and spread out to cool fast (I put them in fridge briefly to cool fast and stop cooking process, so the peppers will stay crunchy and not soft).
  2. Combine water and vinegar in a small sauce pan then bring to a quick boil. Taste the vinegar water, add sugar if it’s too sour, and stir to dissolve sugar. Remove from heat and cool completely.
  3. Combine peppers and vinegar water. Store in a glass jar, in the fridge. The peppers is ready the next day. It’s normal that the peppers turn yellowish color. Always use a clean dry spoon to take out peppers from the jar.

Regina’s Note:

  • Vinegar: Since I use sushi vinegar (which has added salt and sugar), I cut down on sugar. Also sushi vinegar is not as acid as rice vinegar. If you use vinegar that has stronger acid, adjust sugar accordingly.

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