Thai Pickled Chilies

Sharp chili slices submerged in a sweet and sour syrup. The chilies stay firm to the bite while the vinegar turns cloudy and infuses with heat.

• Prep: 10 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 49
• Protein: 1 g
• Carbs: 12 g
• Fat: 0 g

Ingredients

• 100 g Thai chili ( thinly sliced )
• 200 ml Rice vinegar
• 50 ml Mineral water
• 2 tbsp palm sugar
• 1 tsp Gray sea salt
• 2 pc Garlic ( crushed )

Instructions

1. Slice the chilies

   Slice the chilies into thin, even rounds. Keep the seeds for heat. Place them in a clean glass jar with the lightly crushed garlic cloves.

2. Prepare the brine

   In a small saucepan, combine rice vinegar, water, palm sugar, and salt. Bring to a boil. Once the sugar is fully dissolved and the liquid is clear, remove from heat.

3. Marinate

   Pour the boiling liquid directly over the chilies until completely submerged. The sharp, spicy aroma should hit the nose instantly. Let cool before sealing the jar.

Chef's tips

• Do not remove the seeds; that is where all the heat of the condiment lies.
• Use both red and green chilies for a sharp visual contrast in the jar.

Storage

Store in the refrigerator in an airtight jar for up to 1 month. The chilies will soften slightly over time but will gain depth of flavor.