Pickled hot, sweet chili peppers and onions
This recipe creates vibrant, quick-pickled hot and sweet chili peppers and onions. Infused with a balanced rice vinegar and sugar brine, and spiced with Korean chile threads, these crunchy, tangy condiments offer a delightful balance of heat and sweetness, perfect for elevating a variety of dishes.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Small Saucepan For heating pickling liquid
- 1 Heat-Proof Mixing Bowl Or directly into a jar
- 1 Mason Jar (pint or quart) For storage
Ingredients
Main
- 2/3 pound assorted chili peppers sweet and hot varieties mixed
- 1/3 pound Vidalia or other sweet onion
- 8 teaspoons sugar
- 6 tablespoons rice vinegar
- pinch of Korean chile pepper threads
Instructions
- Wash and thoroughly dry all chili peppers. Carefully remove stems, then thinly slice into uniform rings or strips, discarding seeds if less heat is desired.
- Peel and thinly slice the Vidalia or other sweet onion into delicate half-moons.
- In a small saucepan, combine the sugar and rice vinegar. Heat over medium-low heat, stirring constantly until the sugar is fully dissolved and the mixture is warm.
- Do not allow the vinegar mixture to boil; it should just be warm enough to dissolve the sugar completely.
- Place the prepared sliced peppers and onions into a clean, heat-proof mixing bowl or directly into your chosen mason jar.
- Carefully pour the warm vinegar mixture over the peppers and onions, ensuring they are fully submerged in the liquid.
- Add the pinch of Korean chile pepper threads to the mixture for an extra layer of flavor and subtle heat.
- Gently stir to combine all ingredients, making sure the peppers and onions are well-coated.
- Allow the mixture to cool completely to room temperature before covering.
- Once cooled, cover the jar or bowl tightly and refrigerate for at least 24 hours before serving to allow the flavors to properly meld and develop.
Notes
For optimal flavor and texture, aim for uniform slices of peppers and onions. When handling hot chilies, wear gloves to prevent skin irritation. Adjust the ratio of hot to sweet peppers to your preference; remember heat can intensify with pickling. Allow the mixture to marinate in the refrigerator for at least 24 hours for flavors to fully develop. These vibrant pickles are excellent with grilled meats, tacos, or as a zingy topping for sandwiches. A brief blanch of the onions before pickling can slightly temper their raw bite.