Quick-Pickled Thai Chiles

Quick-Pickled Thai Chiles

Photo by reefstar r.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Large handful Thai Chiles (about 15-20)

  • 1

    cup White Vinegar

  • 1

    cup Sugar

  • 3

    Star Anise Pods or ½ 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

Directions

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.


Nutrition

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