Shredded Chili Pickle

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Shredded chili pickle is a spicy and sour side dish that pairs exceptionally well with grilled meat dishes.

This recipe combines hot Cheongyang chilies and mild, crunchy cucumber peppers to balance the heat level and texture. The chilies are washed, dried, and cleaned of their seeds to eliminate any bitter taste. Slicing them into thin strips of two to three millimeters ensures that the brine penetrates quickly and evenly. The pickle liquid is made by boiling equal parts of soy sauce, vinegar, sugar, and water. Once boiled, the brine is cooled for ten to fifteen minutes to release the steam before being poured over the shredded chilies in an airtight container. The mixture is left at room temperature for four to six hours to cool, then sealed and kept in the refrigerator to be served from the next day.

Ingredients

servings

IngredientAmountUnit

Cheongyang chili10 pcspcs

Green chili10 pcspcs

Soy sauce1 cupcup

Vinegar1 cupcup

Sugar1 cupcup

Water1 cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 10 Cheongyang chilies and 10 green chilies under cold water, then dry them very well.

Remove the stems and scrape out as many seeds as possible so the pickle tastes clean, not muddy.
2

Prep

Split the chilies lengthwise and slice them into even 2-3 mm strips.

Keep the thickness consistent so the brine soaks in at the same speed and the heat level stays balanced in each bite.
3

Control

Add 1 cup each of soy sauce, vinegar, sugar, and water to a pot and set it over medium heat.

Stir from the bottom so the sugar dissolves fully and does not stick or scorch.
4

Heat

When the brine bubbles steadily, boil it for only about 30 seconds, then turn off the heat.

Let it stand for 10-15 minutes so steam escapes and it is hot but not harshly boiling.
5

Step

Pack the chili strips into an airtight container and pour the slightly cooled brine evenly over them.

Press any floating pieces down with a spoon so every strip stays submerged and pickles evenly.
6

Finish

Leave the container uncovered at room temperature for 4-6 hours so the chilies cool and absorb flavor.

Once cooled, seal and refrigerate, then serve from the next day with grilled meat dishes.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Shredded cheongyang and green chili in equal-ratio soy-vinegar brine; seed removal keeps the liquid clean.
Finish cue: Leave the container uncovered at room temperature for 4-6 hours so the chilies cool and absorb flavor.
Storage and reheating: The mixture is left at room temperature for four to six hours to cool, then sealed and kept in the refrigerator to be served from the next day.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

20min, 6 ingredients

Category median

32min, 7 ingredients

Based on 163 recipes

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely

Sources checked 2026-07-22

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