Are you ready to transform ordinary Thai chili peppers into a mouthwatering, zesty condiment that will revolutionize your culinary experience? Our Easy Pickled Thai Chili Peppers recipe is your ticket to unlocking a world of tangy, spicy goodness that will make your taste buds dance with excitement! In just 10 minutes, you'll create a versatile pickle that can elevate everything from sandwiches and salads to stir-fries and snacks.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Thai
Serves: 1 jar
Ingredients
- 15 Thai chili peppers
- 1 cup rice vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, sliced
Instructions
- Begin by gathering all your ingredients: 15 Thai chili peppers, 1 cup of rice vinegar, 1/2 cup of water, 2 tablespoons of sugar, 1 tablespoon of salt, and 2 cloves of garlic.
- Rinse the Thai chili peppers under cold water to remove any dirt or impurities. Pat them dry with a clean towel.
- Using a sharp knife, make a few small slits in each chili pepper. This will help them absorb the pickling liquid better and enhance the flavor.
- In a medium saucepan, combine the rice vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved. This should take just a couple of minutes.
- Once the sugar and salt are dissolved, remove the saucepan from heat and allow the mixture to cool for a few minutes.
- While the pickling liquid is cooling, prepare a clean glass jar with a tight-fitting lid. A pint-sized jar works well for this recipe.
- Place the sliced garlic at the bottom of the jar. Then, carefully pack the slitted Thai chili peppers into the jar, standing them upright if possible.
- Once the pickling liquid has cooled slightly (but is still warm), pour it over the chili peppers in the jar, ensuring that they are completely submerged. If necessary, use a clean utensil to push them down gently.
- Seal the jar tightly with the lid and allow it to cool to room temperature. Once cooled, store the jar in the refrigerator.
- Your Easy Pickled Thai Chili Peppers will be ready to enjoy after about 24 hours, but they can be stored in the refrigerator for up to a month for even more flavor development.
Tips
- Choose fresh, firm Thai chili peppers for the best results. Look for bright, unblemished peppers with vibrant color.
- Wear disposable gloves when handling hot peppers to protect your skin from capsaicin.
- Make small slits in the peppers to help them absorb the pickling liquid more effectively and infuse more flavor.
- Use a clean, sterilized glass jar to ensure food safety and prevent contamination.
- Allow the pickles to sit for at least 24 hours before consuming to develop a deeper, more complex flavor profile.
- For a flavor variation, add whole spices like peppercorns, mustard seeds, or bay leaves to the pickling liquid.
- Store your pickled Thai chili peppers in the refrigerator and consume within a month for optimal taste and texture.
Nutrition Facts
Calories: 12kcal
Carbohydrates: 3g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
