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Chinese-Style Pickled Chiles

Dave MP | Feb 13, 201403:18 PM

A few months ago, I made pickled chiles for the first time. I was trying to make them come out similar to the pickled chiles I ate in Guangxi Province, China, and I based my recipe off of this recipe that I found online: http://www.nicolemones.com/food-lover...

The recipe doesn't use any vinegar. It just uses salt, rice wine, and water. The pickles I made came out pretty good. I used some chiles from the market that I think were cayenne chiles, and the result is a pickle that isn't super spicy. When I add it to stir-fries, it does add a nice spicy touch.

For my next batch, I'm wondering what I should do differently. Have other people made this type of wine/water/salt based pickle for chiles? If so, how did they turn out, and did you add any other spices? Any tips would be appreciated to make these come out even better. I'm including a photo of some of the chiles from my first batch.

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