Chili and vegetable pickle
Spicy pickled vegetables -acar
Chili pickles- Easy and quick
Ginger pickle for sushi
Cantonese style mixed vegetable  pickle
Cabbage pickle - Chinese pickle
Pickle melon skin


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Chili pickles- Easy and quick

Essentially non-oil base, almost no cooking is required.  Can be taken as complimentary to a dish, e.g. chili pickle to noodles, ginger pickle to sushi.

Can also be taken as an entree e.g. papaya pickle, ginger pickle, and most Chinese pickles.

The vinegar pickle base:

  • 1 cup cider vinegar or
    Chinese rice vinegar
  • 4 tbsp sugar (variable)
  • 1/2 tsp. salt
  • 1 tbsp lemon juice.

Warm the vinegar base, stir till sugar and salt dissolves. Add anything to be pickled.
10 green chilies, 8 cm long, washed and dried thoroughly, diced circular.

The most important procedure is the drying process. If not dried properly, the pickle will go bad very soon. Wash the stuff to be pickled, in this case, chilies, thoroughly.
Pat dry or air dry thoroughly. This ensures that the pickle have a long shelf-live.
Further refrigeration prolong it too.

Chili pickle

Add chili to the pickle base and mix well.
Let cool. Refrigerate for the pickle to remain crunchy even after 6 weeks. Pickled chili tastes less fiery due to the sweetening
effect of the sugar.

Besides chili, you can use the same vinegar pickle base to pickle onions, cucumber, zucchini, garlic, ginger, mango, cabbage, beet roots, carrot, etc.

Ginger pickle for sushi

Ginger pickle turns pink naturally

Use only very young ginger. Old ginger will be too fibrous. Scrape off the skin, wash and leave dry thoroughly, for 1 to 2 days. Slice thinly. Add just enough of the pickle vinegar base to cover. Refrigerate. Cut chilies can be added for luring presentation. Pickled ginger, on long keeping, will turn pink. If you need instant effect, add some edible dye.



Pickle melon skin
Here is a special pickle recipe, recycling the otherwise discarded melon skin.
Serve 3, cook time 4 minutes

pickle melon skin
Pickle melon skin
  • 400 g melon skin
  • 1 tsp salt for marinating purpose
  • 2 tbsp finely chopped garlic
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp Szechuan peppercorn
  • 2 tbsp cooking oil
  • 1 tsp sesame oil
  • chili and celery for garnishing
  1. Cut away the hard outer skin of melon skin, leaving only the crunchy succulent part. Cut into strips. Marinate with salt for 10 minutes. Rinse lightly and drain dry. Chill for 1 hour to get the crunchy feel.
  2. Heat oil, fry peppercorn for 3 minutes. Cool.
  3. Add all ingredients to the melon strips, mix well. Add the fragrant peppercorn oil,
    sesame oil. Garnish.



Onion pickle:
Skin and trim the big onions. Air dry overnight to ensure thorough drying. Cut into 8 sections, but without breaking the whole bulb. Add some cut chilies. Add to the warm vinegar pickle base. Refrigerate for a few days.

Onion pickle
Onion pickle


Chinese pickle -
Cantonese style mixed vegetable  pickle

mixed vegetable pickle - Chinese pickle
Mixed vegetable  pickle - Chinese pickle

1/2 turnip, 1/2 cucumber, 1 carrot, to be cut into bite pieces. 10 slices of ginger. Marinate them with 1 tbsp salt. Let stand for 6 hours.
Rinse lightly, drain, add cut chili rings.
Add warm vinegar pickle base. Mix well. Refrigerate for 5 hours before serving. Taste even better overnight.

Chinese pickle - Szechuan style cabbage pickle
This tastes good and crunchy

cabbage pickle - Chinese
Cabbage pickle - Chinese pickle

1/2 cabbage, 1 turnip, 1 carrot, 2 cm long ginger, 1 cayenne chili, to be cut into pieces. Let dry for 12 hours.

Pickle base:

1 tsp Szechuan peppercorns, sauté till fragrant. Add to 2 tbsp rice wine, 4 tbsp rice vinegar, 1 tsp salt. Add to cover the vegetables. Refrigerate for 3 - 4 days before serving.



     The following recipes use oil:
Chili and vegetable pickle
        Spicy pickled vegetables - acar








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