Pickled Chili Peppers (酸辣椒, Suān Làjiāo)

pickled chili peppers (酸辣椒, suān làjiāo)

One month ago, just after returning to Beijing from  Changsha, I was inspired to pickle chillies the way two families pickled theirs. Bird’s Eye chili peppers can be used for this recipe.

Ingredients

• 1 wide mouth glass jar, sterilized
• 900 grams fresh chili peppers, washed and dried
• 3 cups water
• 1 cup sea salt

Method

1. Bring water to boil. Add sea salt and dissolve.
2. Slit the sides of the peppers. Pack peppers into jar, vertically. Make sure they are tightly packed so they won’t float to the surface. Pack them in TIGHT. If you see air bubbles in the water, tap the side of the jar until the air bubble is released.
3. Pour the saltwater into the jar until it covers the peppers. If you see air bubbles in the water, tap the side of the jar until the air bubble is released. Seal the jars and place the jar carefully in a cool place for 2-3 weeks.

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