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Pickled Thai chillies – #pickling #chilli #salad #food #recipe



Pickled Thai Chillies
More Thai chillies than you know what to do with
Equal parts white vinegar and water
25g of salt per 250ml of vinegar
25g of sugar per 250ml of vinegar
Garlic cloves
Bayleaf

Stuff as many chillies as you can into a clean, steralised jar along with the bayleaf and the garlic. bring equal parts white vinegar and water to a boil and disolve sugar and salt. Pour the still hot mixture into the jar, making sure that everything is submerged but there’s a slight cap left at the top. Allow this to fall to room temperature before fridging overnight before using.

Sizzling salad dressing
Equal parts chilli brine and olive oil
Something to add a touch of umami (miso, anchovy, dealers choice here)
lemon zest

Chuck it all in a jar and shake until emulsified.

27 Comments

  1. I literally just asked Google how to make a pickling brine, and YouTube showed me this video. I think we need a walk though on how to make a nice pickling brine, my good sir. Please. Also have a new sub.

  2. The thing was homegrown chili's is it somewhat like playing Russian roulette you could eat one that has virtually no spice and then one that has the spice of two chilies. Years ago I had a greenhouse for a summer and grew the usual stuffed tomatoes, peppers, strawberries, but also chili's. I remember picking a few varieties, one of which was Hungarian hot wax I remember cutting the end off one while I was cooking and nibbling it to see how hot the chili was. It absolutely blew my head off. I told this to a friend who really liked spice. He was adamant he could eat a whole one without a problem so I brought him one. He looked me straight at me ate the whole thing in one bite, chewed it up and swallowed it. Unstood there stand as the tip of this chili absolutely blew my head off as it turned out He'd got one of those weird chilies that for some reason even though they grow on the same plant have next to no heat. Out of all the chilies I could have picked. I randomly picked him one with no heat.

  3. Also mincing and freezing (or just freezing whole) is another long term storage solution 😊 here the grocery stores force us to buy a million at a time because they’re prepackaged so I always have some in the freezer

  4. My brain won't let me think of anything beyond he didn't take the stem off. But seriously why didn't you take the stem off?

  5. Whenever someone asks if you want some "insert vegetable or fruit" expect it'll be between 2 and 2,000 of an item.

    There is never any telling where it lands between there.

  6. Nobody knows what bay leaves do, but if you don't put them in the recipe falls apart.

  7. Another really good thing to do when I accidentally grow too many chilies I infuse them into cooking oil baked safe bowl olive oil roughly chopped peppers in the olive oil lowest temperature can go for at least 4 to 5 hours

  8. those chili plants completely explode with chilis, i grew up with a freezer full of bags of those chilis since we had like 2 planted. im not surprised you were given an absolute ton

  9. You can also soak them in a mixture of runny yoghurt(curds) and salt. Then sun dry them.
    When you want to eat them, just fry them in oil and eat.

  10. Easier to stuff them in a zip lock and shove them in the freezer. They last forever 😂😂😂

  11. I’d like to offer yuzu kosho as a use.

    It’s take awhile, but worth the wair

  12. I got bags of chilis in my freezer, i really underestimated the amount of chilis that would pop from 4 or 5 plants. I also eat a lot of pickles as is, so i put the chilis in there

  13. I was so pissed when you said the ai slop line and than you turned it into a bit xd
    great work

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