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Pickled Red Chiles
Pickled red chiles are a tangy, spicy condiment made by preserving fresh peppers in a seasoned vinegar brine. The pickling process mellows their sharp heat over time while bringing out a subtle sweetness and keeping their crisp texture. Keep a jar in the fridge to instantly lift stir-fries, grilled meats, or rich noodle bowls. Sichuan peppercorns and star anise add a warm, aromatic depth to the bright acidity of the rice vinegar.
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 one 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 is lukewarm.
- 4Sterilize a one-cup glass canning jar along with its lid and metal ring.
- 5Pack the sliced chiles tightly into the sterilized jar, pressing them down gently to fit.
- 6Pour the lukewarm vinegar and spices into a spouted measuring cup. Slowly pour the liquid over the chiles until the jar is completely full.
- 7Discard any leftover vinegar. Place the lid on the jar and screw the metal ring on tightly.
- 8Leave the sealed jar in a sunny spot for two days, then move it to the refrigerator. The chiles will be ready to eat in two weeks and stay fresh for up to three months.
- 9For a faster version, use fresh red cayenne peppers to make an immediate table condiment.
- 10Remove the seeds from the cayennes, slice them, and place them in a heatproof bowl. Bring the vinegar, salt, and spice mixture to a rolling boil and pour it directly over the peppers.
- 11Place a small plate on top of the chiles to keep them submerged in the liquid. Let the bowl sit for at least 30 minutes before draining and serving.