I’m about to share the spicy secret to transforming any dish from “meh” to “OMG, what is this magic?” with these homemade pickled chili peppers.
I love how Vietnamese Pickled Red Chili Peppers and Garlic add a burst of flavor to any dish. The combination of fresh chili peppers and garlic in white vinegar creates a tangy and spicy condiment.
With a touch of sugar and salt, this recipe balances heat and sweetness beautifully.
Vietnamese Pickled Red Chili Peppers Garlic Recipe Ingredients
- Fresh Red Chili Peppers: High in vitamins A and C, adds spicy heat.
- Garlic: Boosts flavor, contains antioxidants and supports immunity.
- White Vinegar: Provides tangy acidity, aids in preservation and digestion.
- Sugar: Balances sourness by adding a touch of sweetness.
- Salt: Enhances flavor, acts as a preservative, and balances taste.
Vietnamese Pickled Red Chili Peppers Garlic Recipe Ingredient Quantities
- 250g fresh red chili peppers
- 4 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
How to Make this Vietnamese Pickled Red Chili Peppers Garlic Recipe
1. Wash the fresh red chili peppers thoroughly and pat them dry with a clean towel.
2. Slice the chili peppers into thin rings, discarding the stems, and optional: remove the seeds if you prefer less heat.
3. Peel and thinly slice the garlic cloves.
4. In a medium saucepan, combine the white vinegar, water, sugar, and salt.
5. Place the saucepan over medium heat, stirring occasionally until the sugar and salt dissolve completely.
6. Bring the mixture to a gentle simmer, then remove it from the heat and let it cool slightly.
7. Pack the sliced chili peppers and garlic into a clean, sterile glass jar.
8. Carefully pour the warm vinegar mixture over the chili peppers and garlic, ensuring they are fully submerged.
9. Seal the jar tightly with a lid and let it cool to room temperature.
10. Store the pickled chili peppers in the refrigerator for at least 24 hours before serving to allow the flavors to develop. Enjoy within a month for optimal flavor.
Vietnamese Pickled Red Chili Peppers Garlic Recipe Equipment Needed
1. Cutting board
2. Sharp knife
3. Medium saucepan
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or stirring utensil
7. Clean towel
8. Sterile glass jar with lid
FAQ
- Can I use a different type of vinegar? Yes, you can substitute with apple cider vinegar or rice vinegar, but it will slightly alter the flavor profile.
- How long should I let the peppers pickle before using? It’s best to let them pickle for at least 2 weeks to achieve optimal flavor.
- What should I do if I’m not a fan of spicy food? You can reduce the heat by removing the seeds from the chili peppers before pickling.
- How long do the pickled peppers last? When stored in a cool, dark place, the pickled peppers can last for up to 6 months unopened. Once opened, refrigerate and use within 3 months.
- Can I add other spices or herbs to the pickling liquid? Absolutely! Feel free to add spices like coriander seeds or herbs such as basil or bay leaf to enhance the flavor.
- Is it necessary to sterilize the jars before use? Yes, sterilizing the jars is recommended to ensure the longevity and safety of your pickled peppers.
Vietnamese Pickled Red Chili Peppers Garlic Recipe Substitutions and Variations
- Fresh red chili peppers: You can substitute with fresh green chili peppers or jalapeños for a different flavor profile.
- White vinegar: Use apple cider vinegar or rice vinegar for a milder taste.
- Sugar: Substitute with honey or agave syrup, adjusting for sweetness as needed.
- Salt: Sea salt or kosher salt can be used in place of regular table salt.
Pro Tips
1. Enhance Flavor Depth: Toast the garlic slices in a dry pan over medium heat until they are lightly golden before adding them to the jar. This will bring out a deeper, richer flavor in the final product.
2. Add a Herbal Note: Consider adding a sprig of fresh thyme or rosemary to the jar with the chili peppers and garlic. This will add an aromatic herbal note that complements the heat of the peppers.
3. Improve Shelf Life and Flavor: Add a small pinch of citric acid or a few slices of fresh lemon to the vinegar mixture. This can help enhance both flavor and preservation, giving the pickles a slight tang and keeping them crisp.
4. Customize Heat Levels: Mix different types of chili peppers to achieve your preferred heat level. A blend of milder peppers with some hotter varieties can provide a more complex flavor profile.
5. Infuse Additional Aromatics: Experiment with adding a few peppercorns, mustard seeds, or bay leaves to the vinegar mixture while it simmers. Strain them out before pouring the liquid over the chilis to infuse subtle, complex notes into the pickles.
Vietnamese Pickled Red Chili Peppers Garlic Recipe
My favorite Vietnamese Pickled Red Chili Peppers Garlic Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Medium saucepan
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or stirring utensil
7. Clean towel
8. Sterile glass jar with lid
Ingredients:
- 250g fresh red chili peppers
- 4 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
Instructions:
1. Wash the fresh red chili peppers thoroughly and pat them dry with a clean towel.
2. Slice the chili peppers into thin rings, discarding the stems, and optional: remove the seeds if you prefer less heat.
3. Peel and thinly slice the garlic cloves.
4. In a medium saucepan, combine the white vinegar, water, sugar, and salt.
5. Place the saucepan over medium heat, stirring occasionally until the sugar and salt dissolve completely.
6. Bring the mixture to a gentle simmer, then remove it from the heat and let it cool slightly.
7. Pack the sliced chili peppers and garlic into a clean, sterile glass jar.
8. Carefully pour the warm vinegar mixture over the chili peppers and garlic, ensuring they are fully submerged.
9. Seal the jar tightly with a lid and let it cool to room temperature.
10. Store the pickled chili peppers in the refrigerator for at least 24 hours before serving to allow the flavors to develop. Enjoy within a month for optimal flavor.
