Ingredients
- 450 grams1 pound
- 1 cup Red chili pepper flakes
- 1/2 cup Cloves Garlic
- 1/4 cup
- 3 cloves Green peasthinly sliced
- 1 tablespoongrated
- 1 tablespoon
- 1 teaspoon
Directions
These pickled green chilies are a delicious and versatile condiment that can be enjoyed with a variety of dishes. They are made with simple ingredients and can be easily made at home.
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Steps
1 Done | Rinse the green chili peppers thoroughly and remove the stems. If desired, you can remove the seeds for a milder heat. Slice the peppers into thin rings or leave them whole. |
2 Done | In a saucepan, combine rice vinegar, soy sauce, sugar, garlic, ginger, sesame oil, and salt. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely. Let the brine simmer for about 5 minutes. |
3 Done | Pack the sliced or whole chili peppers tightly into sterilized jars. Ensure the jars are heatproof and have airtight lids. |
4 Done | Carefully pour the hot brine into the jars, ensuring that the chili peppers are completely covered. Leave about half an inch of headspace at the top of each jar. |
5 Done | Remove any air bubbles by gently tapping the jars on the counter or using a sterilized utensil to release trapped air. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. |
6 Done | Secure the lids tightly on the jars and allow them to cool to room temperature. |
7 Done | Once cooled, store the jars in the refrigerator for at least 24 hours before using. This allows the flavors to develop and the chilies to pickle properly. |
8 Done | The pickled green chilies will be ready to eat after 24 hours, but they will continue to improve in flavor over time. They can be stored in the refrigerator for several weeks. |
