15 to 20 fresh green chillies
1/2 bowl white vinegar
1/2 tsp salt
1 tsp sugar
- Wash and cut green chillis into small pieces and place in a bowl.
- Add boiling water to the bowl and let it sit for 15 secs and stir to remove as many seeds as possible.
- Drain and discard the seeds and water. Add vinegar, salt and sugar and stir to mix evenly.
- Transfer to a glass bottle. Let it cool and put the bottle into the fridge.
- Pickled green chilli is ready after 2 days.