Here is a quick and simple recipe for pickled chili peppers. This recipe doesn’t require any cooking. All you need is a microwave.
I love fresh chilies and insist on having one or two with my food. But I’m a wimp and will often regret and ugly cry after a bite.
Pickled chilies are perfect because some of the heat is lost during the pickling process.
The chili peppers I pickle are usually bird’s eye chili peppers, also known as Thai chili peppers. They are thin, small and pointy. When unripe, they are green which can still be eaten. When they mature, they gradually turn from green to yellow, to orange, then 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 up at once. I would set aside some in the fridge and preserve the rest in the freezer.
Pickled chili peppers are used as a side condiment to many soups, noodles and stir-fries. You will often find Asian restaurants have a jar of pickled chili peppers readily available at the table for easy customizations. They usually have pickled chilies in little glass jars, alongside small bottles of soy sauce, fish sauce, vinegar and sriracha sauce.
I always add a few pickled chilies no matter what I’m eating. Pickled chili peppers deliver a milder version of heat, along with a sweet and sour note that complements many dishes well.
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Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)
- Total Time: 7 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
- 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 the garlic and chili peppers whole, slice them thinly, or blend them in a food processor for a coarse paste. If you prefer less heat, thinly slice the chili peppers and shake out the excess seeds in a colander. Transfer the garlic and chili peppers to a small heatproof jar with an airtight lid, then set aside.
- Make the brine: In a microwave-safe bowl, combine vinegar, sugar and salt. Heat on high in the microwave for two minutes. Pour the hot brine into the jar, just enough to cover. You may have some leftover brine which you can save or discard. The hot mixture will blanch the chilies, making it vibrant red. Allow the mixture to cool then cover with a lid.
- Storage: Let it ferment on the counter for at least a day before use. It should last at room temperature for 5 days or transfer to the fridge for longer storage (about 4 months).
- Prep Time: 5
- Cook Time: 2
- Category: Condiment
- Method: Microwave
- Cuisine: Asian, Chinese, Vietnamese
