You may recall a few days ago when Jeff and I went to a Thai restaurant. We love Thai food, but we love it even MORE when it’s eaten with Thai Pickled Chili Peppers. Or is it Thai Pickled Jalapenos? Most Thai restaurants have it, but they don’t usually have it out on the table already with the chili sauces. You usually have to ask for it.
And we don’t like just eating a little throughout the meal. We like eating a piece (or several pieces) of chili pepper slices with EVERY BITE.
At the recent Thai restaurant we went to, we naturally asked for the pickled chilis. The waitress brought out a small container with about 5 slices of jalapeno. It was clearly NOT ENOUGH. The next time she came to our table we asked her if we could have more. She brought out another container with literally about 3 slices of jalapeno!
We decided to stop asking for more and just try to let those few slices of chili pepper last through the meal. Oh, but how I wished I had a LIMITLESS amount of pickled jalapenos. I didn’t want to feel like I had to “save” them. I wanted an endless supply!
ENTER: Making my own.
These are Mexican Serrano Chili Peppers and I bought them at my local Asian supermarket (Ranch 99). I wasn’t 100% sure which type of chili peppers to use. My first instinct was to use the chili peppers called “Thai Chili Peppers” but they’re super tiny and I think they’re mainly used in cooking dishes, not for pickling.
There were also regular jalapenos, which I’m sure would work perfectly fine but these Mexican Serrano Chili Peppers looked like the size of the pickled chili peppers I see at Thai restaurants. So I went with them, and they’re perfect!
I sliced them thinly…
And made sure not to touch my eyeballs!
After slicing them all up I put them into empty mason jars (I used 2 small-ish ones) and then I got started on the pickling ingredients:
Pour about a cup of White Distilled Vinegar in a bowl/measuring cup.
And to that, add 2 tablespoons white sugar…
and 1 teaspoon salt…
And mix it until it gets all dissolved (it dissolves pretty quickly!).
Then pour the “pickling juice” into the mason jar. This was a recipe for just one mason jar, so I made it twice (or you can just double the recipe). Just make sure the chili peppers get fully immersed in the “juice”!
And behold the beauty you have just created!
I was a PROUD pickled chili pepper mama!
Jeff and I are spicy food FANATICS. Most of our meals (pastas, sandwiches, stir-fries, pizza) are doused in some sort of hot chili sauce. These are 2 of our favorites!
Sriracha and Chili Garlic Sauce. I like the one on the right a little more because it’s a little more “chunky” and has actual chili flakes!
And paired with these pickled chili peppers…it’s a match made in heaven!
You can pretty much eat these pickled chili peppers right away (we ate it just a couple hours later) but it definitely just gets better with age!
I was so excited for tonight’s dinner because I was making something that would go so well with these pickled chili peppers (most things do though, so it wasn’t that hard)
I made a simple stir-fry with Jasmine rice, and of course my favorite chili sauce and my beloved pickled chili peppers. I went back for thirds on the chili sauce and pickled chili peppers.
Sigh…it was so wonderful not to have an “unlimited” supply. =) I’m pretty confident I’m going to be making these ALL my life.
Thai Pickled Chili Peppers
Recipe from All Recipes (just the amounts are altered)
Makes: 2 small jars
20-25 Serrano Chili Peppers (I’m sure other varieties of chili peppers would work as well)
2 cups white distilled vinegar
4 T sugar
2 tsp kosher salt
Thinly slice chili peppers and split equally into 2 small mason or canning jars.
In a separate bowl or measuring cup, combine vinegar, sugar and salt. Mix until sugar and salt are dissolved. Pour the mixture evenly into each jar.
Store and use up to a few months.
Are you a fan of spicy foods or tend to avoid them??