Having lived in Southeast Asia for almost a decade has made me love pickled green chili that adds a little zing to most Malay food. There I developed a little tolerance for anything spicy. And oh how I miss these pickled goodness! Now that it feels like summer in Beijing, here is something to tease our taste buds although not extremely hot as pickled siling labuyo (cayenne) prepared by Mommy back home.
- Green chili, sliced into small ringlets
- Transfer sliced chili in a jar.
- Add vinegar and salt.
- Let stand for a day. Refrigerate to last for weeks.