Pickled Thai Chiles

Preparation info

  • Difficulty


  • Makes about


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Pickled chiles are a versatile pantry staple, and they can be used to add a kick to just about anything: eggs, vinaigrettes, dipping sauces, and one of my favorite recipes in this book, Thai Noodle Salad with Bacon, Chiles, and Basil. They will keep for weeks, properly stored, in the refrigerator, and they take all of five minutes to make. I remove them from the brine and thinly slice crosswise before serving.


  • 2 cups (480 ml) distilled white vinegar
  • ½ cup (100 g) sugar
  • 2 teaspoons kosher salt
  • 4 ounces (115 g) fresh red Thai chiles (about 35), stems removed, rinsed well in cold water, and patted dry


In a small nonreactive saucepan, combine the vinegar, 1 cup (240 ml) water, the sugar, and salt and bring to a boil over high heat. Cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 5 minutes.

Put the chiles in a glass jar with a tight-fitting lid or a nonreactive container with a lid. Pour the warm vinegar mixture over them, seal the jar, and refrigerate for at least 1 hour and preferably 24 hours before using. The pickled chiles will keep, in an airtight container in the refrigerator, for up to 3 months.