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Sichuan-Spiced Pickled Red Chiles
Fresh red chiles meet a warm, aromatic brine in this tangy, spicy condiment. The pickling process mellows their sharp heat over time while bringing out a subtle sweetness and keeping that crisp texture intact. You'll want to keep a jar in the fridge to instantly lift stir-fries, grilled meats, or rich noodle bowls. Sichuan peppercorns and star anise add a beautiful depth to the bright acidity of the rice vinegar. It's an effortless way to preserve your pepper harvest and upgrade your everyday meals.
Ingredients
- 1 cup rice vinegar
- 1 tablespoon kosher salt
- ¼ teaspoon Sichuan peppercorns
- 1 star anise, whole or in pieces (optional)
Instructions
- 1Wash the fresh red chiles and remove their stems. Slice them into half-inch pieces, measure out 1 cup, and set them aside.
- 2Warm the rice vinegar in a nonreactive saucepan. Stir in the kosher salt until it fully dissolves, then mix in the Sichuan peppercorns and star anise.
- 3Bring the liquid to a boil, reduce the heat, and simmer for about 30 seconds. Take the pan off the heat and allow the brine to cool until it's lukewarm. Cooling the brine slightly helps the chiles retain their crisp texture.
- 4Pack the sliced chiles tightly into a sterilized 1-cup glass canning jar, pressing them down gently to fit.
- 5Pour the lukewarm vinegar and spices into a spouted measuring cup. Slowly pour the liquid over the chiles until the jar is completely full. Discard any leftover vinegar.
- 6Place the lid on the jar and screw the metal ring on tightly.
Notes
- Curing: Leave the sealed jar in a sunny spot for 2 days, then move it to the refrigerator. The chiles will be ready to eat in 2 weeks and stay fresh for up to 3 months.
- Quick method: For an immediate condiment, slice seeded cayenne peppers into a heatproof bowl. Pour the boiling brine directly over them, weight them down with a small plate, and let sit for at least 30 minutes before serving.
- Swap: If you can't find cayenne peppers, serrano peppers work beautifully. Serranos pack more heat, so you might want to slice them open and remove the seeds before pickling.