QUICK-PICKLED THAI CHILES RECIPE - (3/5)

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Quick-Pickled Thai Chiles Recipe - (3/5) image

Provided by รก-5193

Number Of Ingredients 12

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

Steps:

  • 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.

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