Easy Pickled Thai Chili Peppers Recipes

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EASY PICKLED THAI CHILI PEPPERS



Easy Pickled Thai Chili Peppers image

Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).

Provided by Lora

Categories     Appetizer

Number Of Ingredients 5

2 cups Thai chili peppers or other small (no longer than 2 inches fresh hot chilis.)
1 cup filtered water
1 cup distilled white vinegar
4 garlic cloves peeled and gently crush
2 tablespoons kosher salt

Steps:

  • Rinse off peppers.
  • Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
  • Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
  • In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
  • Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
  • Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
  • Allow to cool for approximately 1-hour, cover and refrigerate.
  • The pickled Thai chili peppers are ready to eat in 24 to 48 hours.

EASY PICKLED JALAPENO PEPPERS



Easy Pickled Jalapeno Peppers image

A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.

Provided by rayne drops

Categories     Pickled Vegetables

Time P1DT15m

Yield 12

Number Of Ingredients 6

¾ cup water
¾ cup white vinegar
4 cloves garlic, minced
2 tablespoons white sugar
1 teaspoon salt
1 ½ cups jalapeno peppers, sliced

Steps:

  • Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
  • Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
  • Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g

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