3/5
(28 Votes)
Ingredients
- Large handful Thai Chiles (about 15-20)
- 1 cup White Vinegar
- 1 cup Sugar
- 3 Star Anise Pods or 1/2 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
Preparation
Step 1
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.