Quick Pickled Thai Chiles Recipe 35

EASY PICKLED THAI CHILI PEPPERS

Easy Pickled Thai Chili Peppers image

Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).

Provided by Lora

Number Of Ingredients 5

Ingredients

2 cups Thai chili peppers or other small (no longer than 2 inches fresh hot chilis.)
1 cup filtered water
1 cup distilled white vinegar
4 garlic cloves peeled and gently crush
2 tablespoons kosher salt

Steps:

Rinse off peppers.
Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
Allow to cool for approximately 1-hour, cover and refrigerate.
The pickled Thai chili peppers are ready to eat in 24 to 48 hours.

QUICK-PICKLED THAI CHILES RECIPE - (3/5)

Quick-Pickled Thai Chiles Recipe - (3/5) image

Provided by á-5193

Number Of Ingredients 12

Ingredients

Large handful Thai Chiles (about 15-20)
1 cup White Vinegar
1 cup Sugar
3 Star Anise Pods or 1/2 t. Anise seeds = 1 star Anise
1 Bay Leaf
1 tsp. Corriander Seeds
1 tsp. whole Black Peppercorns
2 Cloves
1 tsp. Cassia buds (or one cinnamon stick, split)
1 clove, Garlic, smashed
1 oz. piece Ginger, peeled and sliced
1 tsp. Salt

Steps:

Combine everything but chiles and bring to a boil. Remove from heat and let steep for a good 15 minutes. Strain pickling liquid over chiles. Cover and refrigerate. Pickles will be ready to eat in about 3-4 hours but are best overnight. (If you want the pickles done faster, slice them before adding the pickling liquid.) The pickles will keep for about two weeks in your fridge.

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