Are you ready to add a burst of flavor and a kick of heat to your meals? Look no further than these Asian Quick Pickled Green Chilies! In just 10 minutes, you can transform fresh green chilies into a tangy, spicy condiment that will elevate your dishes and tantalize your taste buds. Perfect for topping off tacos, sandwiches, or stir-fries, this quick and easy recipe is a must-try for anyone looking to spice up their culinary repertoire. Dive into this vibrant recipe and discover how simple it is to create your very own pickled delicacy!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup green chilies, sliced
- 1 cup rice vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cloves garlic, sliced
- 1 teaspoon sesame oil
Instructions
- Wash the green chilies thoroughly under cold running water and pat them dry with clean paper towels.
- Using a sharp knife, slice the green chilies into thin, uniform rings approximately 1/4 inch thick. For less heat, remove the seeds before slicing.
- Peel and thinly slice the garlic cloves into delicate slivers.
- In a clean, non-reactive medium-sized bowl, combine rice vinegar, water, sugar, and salt. Whisk the mixture until the sugar and salt are completely dissolved.
- Add the sesame oil to the vinegar mixture and stir to incorporate, creating a fragrant pickling liquid.
- Layer the sliced green chilies and garlic slivers into a clean glass jar or airtight container.
- Pour the prepared pickling liquid over the chilies, ensuring they are completely submerged.
- Seal the container and gently shake to distribute the ingredients evenly.
- Refrigerate the pickled chilies for at least 30 minutes before serving to allow flavors to develop. They will keep in the refrigerator for up to 2 weeks.
Tips
- Choose the Right Chilies: For a milder flavor, opt for larger green chilies like Anaheim or Poblano. If you love heat, go for smaller varieties like Thai or serrano chilies.
- Customize Your Flavor: Feel free to experiment with additional spices like ginger, or even a splash of soy sauce for an extra umami kick in your pickling liquid.
- Adjust the Sweetness: If you prefer a sweeter pickled chili, increase the sugar to taste. A tablespoon and a half can create a delightful balance with the vinegar.
- Let Them Marinate: For the best flavor, let the chilies pickle in the refrigerator for at least 30 minutes, but if you can wait a few hours or overnight, the flavors will deepen even more.
- Storage Tips: Store your pickled chilies in a clean, airtight container in the fridge. They can last up to two weeks, but trust us, they won’t last that long!
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
