Well, before the chilli plants stop producing during winter, why not harvest all chillies and turn them into pickle? Enjoy pickled chillies during winter.
Making pickled chillies is very easy. I suggest use green chillies because red chillies tend to turn soft when pickled. Anyway, I was a bit naughty and this time I didn’t listen to my inner voice, I did chuck in all what I had, red and green. I thought I would eat the red ones first and I did eat the red first indeed.
Back to the process of making pickle, firstly, wash the whole chillies a few time, drain and dry under the sun for one or two days. Slice the chillies (only those big and long) and put all in an airtight jar. Bring a couple cups of vinegar in a saucepan (just enough to cover the chillies) to the boil. Add 1 teaspoon of salt and ½ teaspoon of sugar. I do love sour flavor, so I didn’t add much salt and sugar. If you love a bit salty or sweet, you can add more. Let the mixture to cool a bit, pour it into the jar and leave uncover until it completely cools down. Cover with the lid and keep for a few days then the pickle is ready to use. Pickled chillies go along very well with noodles.