Here is a quick and simple recipe for pickled chili peppers and whole garlic cloves. It doesn’t require any cooking, just a microwave to quickly make the brine.
I love fresh chilies and insist on having one or two with my food. But I’m a wimp and often regret it, followed by some tears after just one bite.
Pickled chilies are perfect because some of the heat mellows out during the pickling process.
The chili peppers I usually pickle are bird’s eye chili peppers, also known as Thai chili peppers. They are small, thin, and pointy. When unripe, they are green and can still be eaten. As they mature, they gradually turn from green to yellow, then orange, and finally red.
You can find both green and red chili peppers at your local Asian grocery store. They are often sold in large packets, so I can never use them all at once. I usually set some aside in the fridge, preserve the rest in the freezer, and pickle the remaining.
Pickled chili peppers are a popular side condiment for soups, noodles, and stir-fries. You’ll often find a jar of pickled chilies readily available on the table at Asian restaurants, so you can easily customize your meal to your liking.
I always add a few pickled chilies, no matter what I’m eating. They deliver a milder heat along with a sweet and sour tang that complements so many dishes.
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Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)
- Total Time: 6 minutes
- Yield: 1/2 cup 1x
Description
This quick pickled chili pepper recipe delivers milder heat with a sweet and sour kick, perfect as a side condiment for soups, noodles, and stir-fries.
Ingredients
- 150g chili peppers (about a large handful)
- 2 large garlic cloves
- 1/4 cup water
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
Instructions
- Make the brine: In a microwave-safe bowl or container, combine the vinegar, sugar, and salt. Microwave on high for 1½ minutes. Set aside to cool while you prepare the garlic and chili peppers.
- Prepare the garlic and chili peppers: Peel the garlic and remove the stems from the chili peppers. Wash, rinse, and dry them thoroughly. You can leave them whole, thinly slice them, or blend them in a food processor into a coarse paste. For less heat, thinly slice the chili peppers and shake out the excess seeds in a colander.
- Add brine: Transfer the garlic and chili peppers to a small jar. Pour in brine. Cover jar with a plastic lid which I think helps with preventing the garlic from turning green during pickling.
- Storage: Let the jar sit on the counter for at least 1 day before using. The pickled chilies are ready to use after a day, while whole garlic cloves can take up to 5 days to pickle fully. For longer storage, transfer the jar to the refrigerator, where it will keep for about 4 months.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Condiment
- Method: Microwave
- Cuisine: Asian, Chinese, Vietnamese
