Somebody call the fire department because it is getting hot in here!!!
Don’t let the size fool you, one little piece packs a punch. I often find myself snacking on this with almost every meal because it is crazy addicting. This pairs well with rice, noodles, sandwiches, soups and many more! It adds a nice kick to your meal. I call this the Vietnamese cousin of a Mexican Pickled Jalapeño. It’s crisp, sweet, tangy, and spicy all in one bite. You can always buy the jarred ones, but nothing beats making it from home. The whole “cooking” process doesn’t take long, but the pickling stage is what needs patience. It will need at least 24 hours to pickle. I know, I know, I was impatient too. But if you make a large batch, you can keep these little bad boys stored in your fridge for up to a month! So let’s get to it!
Adjusting the vinegar and sugar will change the flavor of the pickling process. If you do not want the strong tartness then you may use rice vinegar. If you prefer your peppers more on the tart side, then distilled vinegar is your calling. Reducing the sugar will also bring out more tartness. I myself do not like it too harsh that’s why I mixed two different types of vinegars. I always test my vinegar mixture and adjust to my taste buds. The vinegar should not be hot before pouring it on-top of the peppers, we don’t want to cook it.
- 1 1/2 pounds of Serrano Peppers
- 2 cups distilled vinegar
- 2 cups water
- 1 cup sugar
- 2 tsp salt
- 9 whole garlic cloves
- 8 red Thai chili (optional, I just used it for some color)
- In a sauce pan, bring the water and vinegar to a boil then turn off heat.
- Add the salt and sugar, stir till it dissolves. Set aside and let it cool down.
- Cut the Serrano peppers half an inch thick.
- Fill up the peppers and garlic in an air tight container.
- Pour the warm mixture over the peppers. The peppers should be submerged in the liquid.
- Wait till it cools down before closing the lid and refrigerating it.
- In 24 hours enjoy!