Quick-Pickled Thai Chiles

By á-5193

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.