Vietnamese Cooking Class
Sunday, October 16, 2016
Tuesday, May 31, 2016
Well, before the chilli plants stop producing during winter, why not harvest all chillies and turn them into pickle? Enjoy pickled chillies during winter.
Making pickled chillies is very easy. I suggest use green chillies because red chillies tend to turn soft when pickled. Anyway, I was a bit naughty and this time I didn’t listen to my inner voice, I did chuck in all what I had, red and green. I thought I would eat the red ones first and I did eat the red first indeed.
Back to the process of making pickle, firstly, wash the whole chillies a few time, drain and dry under the sun for one or two days. Slice the chillies (only those big and long) and put all in an airtight jar. Bring a couple cups of vinegar in a saucepan (just enough to cover the chillies) to the boil. Add 1 teaspoon of salt and ½ teaspoon of sugar. I do love sour flavor, so I didn’t add much salt and sugar. If you love a bit salty or sweet, you can add more. Let the mixture to cool a bit, pour it into the jar and leave uncover until it completely cools down. Cover with the lid and keep for a few days then the pickle is ready to use. Pickled chillies go along very well with noodles.