Pickled Green Chili

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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.


Pickled Green Chili
Recipe type: Condiment
Prep time: 
Total time: 
Perfect condiment to almost any dish imaginable.
  • Green chili, sliced into small ringlets
  • Vinegar
  • Salt
  1. Transfer sliced chili in a jar.
  2. Add vinegar and salt.
  3. Let stand for a day. Refrigerate to last for weeks.



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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

7 thoughts on “Pickled Green Chili

  1. Reminds me of suka with chilis, garlic, pepper, salt, and onions served with Chicken Inasal or Crispy Pata. Great shots!

  2. hmmm.. i think a little sugar would be nice.. but maybe that depends on the type of vinegar you used. :) perfect for fried food.. *mouth waters*

  3. Yes elbimbo… it is very much similar to that mas marami lang spices ang nilalagay nating pinoy. Dhey, you’ll be surprised the chili itself is sweet you don’t need to add sugar!

    And yeah… I like the shots, too! Practicing my cam’s macro.

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