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Pickled Chilies I
Sauces, Seasonings, and Spices
|Pickled Chilies I|
4 cups small chili peppers, rinsed with boiling water
2 cups rice vinegar
3/4 cups granulated sugar
2 Tablespoons coarse salt
4 whole star anise
8 Sichuan peppercorns
1. Sterilize four half-pint canning jars, their covers, and their lids.
2. Dry the chili peppers, then remove their stems but do not cut into the peppers.
3. In an enamel or another non-reactive pot, add the vinegar, sugar, and salt and heat until the sugar is totally dissolved, then bring to the boil and allow to cool somewhat.
4. Pack the chili peppers into the jars, add one star anise and two Sichuan peppercorns into each jar. Pour warm prepared liquid over the chil peppers and jiggle the jars so that all bubbles rise to the top before sealing them tightly. Invert them for two minutes, then right them and set aside in a draft-free place until completely cool. Then set aside for at least two weeks before using them.