- Slice green chillies and remove seeds where possible. Place sliced chillies in a large bowl and pour boiling water over the chillies. Allow the chillies to sit in the boiled water for about 30 seconds, before discarding the water.
- In the same bowl where the drained chillies are sitting in, add in the rest of the ingredients, making sure to stir until the sugar and salt are dissolved.
- Transfer chillies as well as the liquid into a glass jar or container. Keep the jar refrigerated overnight, and the pickled green chillies are ready to be served. It is best consumed when the chillies turn to a lighter shade of green. The pickled green chillies can be stored in the fridge for a few weeks.