Vietnamese Fresh Chili Pickles
20 min
total
4
people
204
calories per serving
Ingredients
4 people
- 400 gThai chili (sliced into rings)
- 12 pcGarlic (thinly sliced)
- 600 mlRice vinegar
- 400 mlMineral water
- 8 tbspWhite sugar
- 4 tspGray sea salt
Method
Bright chili slices floating in a translucent brine. Immediate crunch followed by a sharp heat balanced by the acidity of rice vinegar.
- 1
Slice the chilies into 2mm rings. Keep the seeds for full heat. Slice the garlic into thin, even slivers.
- 2
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
Pack the chilies and garlic into a clean jar. Pour the cold brine until everything is submerged. Seal tightly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 1 month in the refrigerator in a sealed jar. The chili softens slightly over time.
4.8
29 reviews
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