Eileen Yin-Fei Lo

Pepper Pickle

 

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Mastering the Art of Chinese Cooking
Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This pickle is from western China, the home of a wide variety of hot peppers, and it appears in many dishes in Hunan and Sichuan. I use red jalapeño chiles—green jalapeños become red, and hotter, as they ripen—which are similar to the peppers used in China for this recipe.

Ingredients

  • 1 pound red jalapeño chiles
  • 4½ cups cold water
  • 2-inch<

Method

Wash and dry the chiles thoroughly. Then, using a thin metal skewer, pierce 6 holes evenly around the base of the stem of each chile.

In a large pot, place the water, ginger, peppercorns, salt, sugar, and vinegar and bring to a boil over high heat. Lower the heat to medium, cover the pot, and simmer for 5 minutes. Raise the heat to