Pickled Green Chili / 醋腌青辣椒 [A Super Hot Condiment]

My Korean chili plant is very productive, harvested about 30 chilies last week and now still have at least 30 on the tree now. This chili is so hot/spicy that I can only take a small slice in a time despite that I am a chili lover. To those who can not take spicy food at all, this gonna be like hell. 

Harvested so many chili in one time, the only recipe I can think of is this vinegar pickled chili. It is a popular condiment for Chinese noodle dishes in both Malaysia and Singapore, a most condiment for wantan noodles. In here, we like to have it with grilled fish too. Luckily my dear hubby likes spicy food too, otherwise I will be eating it alone.

Ingredients (makes 3x200ml jars):

• 250 g green chili (after slicing and removing some seeds)
• 300 ml white/rice vinegar
• 100 ml water (or less)
• 1/4 tsp salt
• Sugar to taste

Method:

1. Combine all ingredients EXCEPT chili in a pot, bring to a boil and stir till sugar dissolved. Cool completely.
2. Wash and pat dry chili, slice diagonally to the thickness preferred. Mine was about 2-3mm thick.
3. Put sliced chili in a colander, shake a little to remove seeds. It you like it very spicy, skip this step.
4. Pack chili into container(s) then pour in just enough vinegar mixture to submerge sliced chili. 
5. Store it in the fridge a night. Ready to eat. 

Cook's notes:

1. Make sure all chili is submerged in vinegar mixture, and pack in as much chili as you can in a container leaving as little space for air as possible.
2. Use a few small containers if possible, for better storage/shelf life.
3. Seal tightly. This pickled chili can be kept in the refrigerator for weeks or longer.