Store CUPBOARD SUMS

Pickled green chillies A sharp, fruity pickle served with noodle dishes in Singapore. Makes one 500ml jar. 1 Thinly slice 6 large green chillies and place into a clean, glass jar. 2 In a pan, bring 250ml white rice vinegar, 1 tbsp caster sugar and ½ tsp fine sea salt to a simmer, stirring to dissolve. 3 Pour the warm pickling liquid into the jar, ensuring all chillies are submerged. 4 Let cool before sealing and storing in the fridge. The pickle's ready the next day and keeps for 2 weeks in the fridge. Taken from Agak Agak: Everyday Recipes From Singapore by Shu Han Lee (Hardie Grant)…

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The Simple Things (Digital) - 1 Issue, March 2025

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