Vietnamese Fresh Chili Pickles

Bright chili slices floating in a translucent brine. Immediate crunch followed by a sharp heat balanced by the acidity of rice vinegar.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 200
• Protein: 3 g
• Carbs: 47 g
• Fat: 0 g

Ingredients

• 400 g Thai chili ( sliced into rings )
• 12 pc Garlic ( thinly sliced )
• 600 ml Rice vinegar
• 400 ml Mineral water
• 8 tbsp White sugar
• 4 tsp Gray sea salt

Instructions

1. Preparing the chilies

   Slice the chilies into 2mm rings. Keep the seeds for full heat. Slice the garlic into thin, even slivers.

2. Making the brine

   In a saucepan, bring the water, rice vinegar, sugar, and salt to a boil. Stir until the liquid is perfectly clear. Let cool completely.

3. Jarring

   Pack the chilies and garlic into a clean jar. Pour the cold brine until everything is submerged. Seal tightly.

Chef's tips

• The brine must be completely cold before pouring to maintain the chili's crunch.
• Use gloves when slicing; the chili oils will burn your skin for hours.

Storage

Store for 1 month in the refrigerator in a sealed jar. The chili softens slightly over time.