Chinese-style Pickled Chillies is a modern Fusion recipe for a for a classic method of picking chillies in vinegar with Chinese five-spice. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chinese-style Pickled Chillies.
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This is an excellent way of pickling sliced jalapeños, with the Asian spices giving a new dimension to the taste.
Ingredients:
1kg chillies, sliced into rings (I like jalapeños for this recipe)
250ml rice wine vinegar
150g granulated sugar
6 tsp fish sauce
1/4 tsp Chinese five-spice powder
Method:
Combine the vinegar and sugar in a small saucepan. Heat gently until the sugar is dissolved. Bring to a gentle simmer and cook, without stirring for 5 minutes, or until the syrup is slightly reduced.
Take off the heat, stir in the fish sauce and spice blend then stir in the chillies. Spoon into sterilized jars, seal with vinegar proof lids and store in the refrigerator. Allow to mature for 1 week before serving. It will keep for several months if refrigerated.
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