Quick Pickled Thai Chiles Recipe 35

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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.

PICKLED CHILES



Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

  • Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

QUICK-PICKLED THAI CHILES RECIPE - (3/5)



Quick-Pickled Thai Chiles Recipe - (3/5) image

Provided by á-5193

Number Of Ingredients 12

Large handful Thai Chiles (about 15-20)
1 cup White Vinegar
1 cup Sugar
3 Star Anise Pods or 1/2 t. Anise seeds = 1 star Anise
1 Bay Leaf
1 tsp. Corriander Seeds
1 tsp. whole Black Peppercorns
2 Cloves
1 tsp. Cassia buds (or one cinnamon stick, split)
1 clove, Garlic, smashed
1 oz. piece Ginger, peeled and sliced
1 tsp. Salt

Steps:

  • Combine everything but chiles and bring to a boil. Remove from heat and let steep for a good 15 minutes. Strain pickling liquid over chiles. Cover and refrigerate. Pickles will be ready to eat in about 3-4 hours but are best overnight. (If you want the pickles done faster, slice them before adding the pickling liquid.) The pickles will keep for about two weeks in your fridge.

QUICK & EASYTHAI STYLE VEGETABLE PICKLE



Quick & Easythai Style Vegetable Pickle image

Thisis a side dish served with Thai food and specially with Thai dry curries.It can also be used as a dip with thjai savoury snacks

Provided by Nikki O

Categories     Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

250 ml rice vinegar
200 g shallots
200 g carrots, sliced
200 g cucumbers, sliced
2 green chilies, sliced
2 red chilies, sliced
1 teaspoon salt
4 tablespoons sugar

Steps:

  • Put the vinegar in a pan and heat it.
  • Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
  • Meanwhile, put the sliced vegetables in a bowl.
  • Now cover the vegetables with the vinegar and leave for about half an hour.
  • Your mixed vegetable pickle is ready to be served.

Nutrition Facts : Calories 182, Fat 0.5, SaturatedFat 0.1, Sodium 848.2, Carbohydrate 44.1, Fiber 3.6, Sugar 24.9, Protein 4

QUICK-PICKLED CHILES



Quick-Pickled Chiles image

Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 4

5 serrano or jalapeno chiles, cut into 1/4-inch slices
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar

Steps:

  • Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

THAI PICKLES (ACHAT)



Thai Pickles (Achat) image

Slightly sweet, with a hint of heat, these pickles make a great snack, or accompaniment to thai dishes. I particularly like them with egg dishes.

Provided by EmmyDuckie

Categories     Thai

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
2 medium cucumbers, thinly sliced
1/2 cup red onion, thinly sliced
2 tablespoons cilantro leaves, chopped
1 small red chili pepper, seeded and chopped
1 tablespoon sugar
1/2-1 teaspoon salt
black pepper

Steps:

  • Combine all ingredients in a glass jar or bowl.
  • Refrigerate at least 3 hours.
  • This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.

PICKLED HOT CHILES



Pickled Hot Chiles image

The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.

Provided by Molly Baz

Categories     Bon Appétit     Condiment     Pickles     Chile Pepper     Hot Pepper     Garlic     Vinegar     Quick & Easy     Fat Free     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Number Of Ingredients 5

1 cup white wine vinegar
1/4 cup sugar
1 Tbsp. kosher salt
4 garlic cloves, crushed
6 Fresno chiles, thinly sliced crosswise into rings

Steps:

  • Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.
  • Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

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