Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)

Step 1

Peel the garlic. Remove stems from chili peppers. Wash, rinse, and dry garlic and chili peppers thoroughly. You can leave the chili peppers and garlic whole, slice thinly, or blend in a food processor for a paste-like consistency. If you don’t like it too spicy like I do, thinly slice the chili peppers so that you can shake out the excess seeds in a colander. Transfer the chili peppers and garlic in a small jar with an airtight lid. Set aside.

Step 2

In a microwave-safe bowl, combine vinegar, sugar and salt. Heat on high for one minute. Pour the brine into the jar. The hot mixture will blanch the chilies, making it vibrant red. Allow the mixture to cool then seal the jar with a lid.

Step 3

This will last in the fridge for 4-6 months.