Introduction: Thai Chillies - Pickled
Where I live the crop season for the Tahi chillies I grow is very fast. before you know it they overripe and dry out on the Bush. So here is how I preserve them so I could enjoy them all year round. basically this method is very simple and will work with any other kind of Chillie pepper.
Step 1: Clean Your Batch
get your peppers cleaned up. Mine are organic so all I need is to wash some dust off with plain cold tap water. nothing fancy.
Step 3: Insert Into a Clean Jar
I like to insert the with the stems up so when it's ready it's easier to pull individual ones from the jar very easily.
Step 4: Add Vinegar
Top off the jar with distilled vinegar, close the lid, and set aside to work.
Step 5: Let It Do It's Thing
let it seat in room temperature for 1-2 weeks with the lead closed and then transfer it to the fridge and enjoy.
the time it should seat in room temperature really depends on 2 factors:
1. how how is your room temperature.
2. the degree of doneness you like.
Basically I leave it on my countertop (with no direct Sun) until it changes color and then move it to the fridge.
The fridge just slows down the pickling process and it continues to slowly change color in the fridge..
Step 6: The Finished Product
Sorry for the condensation on the jar..
Eat responsibly - these Thai chillies burn twice - the first time is when they go in to your body!...
Step 7: After 2.5 Days in the Har
tiThe change of color is vusible