Pickled Thai Chilies
I’ve been in a pickling mood for some time now. No clue why, but I have been. It’s most likely because I have had an abundance of chili peppers growing in the garden, and as I normally freeze them and use later, I also love doing a quick pickle and use the chilies on pizza, rice bowls, and omelets. I wouldn’t say that I am a true chili head, but I do love the spice, and the vitamin content that normally goes with them. One of my favorite peppers has got to be the Thai bird chili pepper. They have a great punch of hit along with some really nice citrus notes, and when used in sauces such as Nuoc Cham, well, hands down it’s a real winner.
I know, big deal, these just look like regular Thai chili peppers right? Well, yes, but then again, they have been pickling for a couple of weeks in a great, and simple pickling mixture that makes these chilies pop even more.
Let’s get started.
- 1 cup of Thai bird chilies
- 1 1/2 inch fresh lemongrass, lightly smashed
- 6 tbsp rice wine vinegar
- 4 tbsp sugar
- 6 tbsp water
- 1/2 tsp salt
That’s it. Great stuff.
Start by adding everything but the Thai chilies in a small sauce pan. Bring to a simmer, and let the sugar melt with the vinegar and water. Remove and let cool.
Once the mixture has cooled, add the chilies to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies.
Seal, and place in the refrigerator for about two days. Then use freely.
Again, I love Thai bird chilies, but with the addition of the vinegar and sugar, and lemongrass really makes these shine even more. They are great sliced and served (if you like that type of heat), with any type of dishes where you want to add a bit of heat. If you like chili peppers, you will most likely love these. Hope you enjoy!