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
Units
Scale
- 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