Pickled chillies

Pickled chillies

By
From
The Real Food of China
Makes
200 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
200g large red chillies
1 1/2 tablespoons sea salt
2 1/2 tablespoons clear rice wine

Method

  1. Remove and discard the stems from the chillies. Using a small, sharp knife, cut a slit in the side of each chilli, then pack them tightly into a sterilised jar.
  2. Combine the salt, rice wine and 200 ml water in a small saucepan and bring to a simmer over a low heat, stirring to dissolve the salt. Pour the hot liquid over the chillies in the jar and leave to cool to room temperature. Seal the jar and refrigerate for 2–3 weeks before using.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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