Easy Pickled Red Chillies
These crunchy, vibrant pickled red chillies are the perfect addition to any vegan Japanese dish—whether it’s rice, noodles, burgers, or pretty much anything else!
Servings: 8
Calories: 9kcal
Ingredients
- 2 medium red chillies
- 1 teaspoon sugar
- ½ teaspoon salt
- 100 ml rice vinegar
Instructions
- Wash the chillies thoroughly, then slice them into thin discs.
- Lay the sliced chillies on a small plate and sprinkle them with salt and sugar.
- Drench the chillies with rice vinegar, stirring gently with a fork to combine.
- Serve immediately for a fresh, crisp taste, or refrigerate in a small glass jar to allow the flavors to develop further.
Notes
- Great as a topping for rice bowls, ramen, or noodle dishes.
- Pairs well with tofu, or vegetable stir-fries.
- Chop finely and mix into sauces or dressings for a tangy kick.
- Can be eaten immediately or stored in the fridge for up to 14 days in a pre-sterilized jar. Always use a clean utensil when serving.
Nutrition
Serving: 1 serves | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 149mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 16mg | Calcium: 2mg | Iron: 0.1mg
