Chinese Pickled Peppers (Quick Pickled Pao Jiao)

Ingredients

• 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
• 1 clove garlic (, lightly crushed)
• 3 slices ginger
• 2 teaspoons Baijiu ((or vodka))
• 1 teaspoon sugar
• 3/4 teaspoons salt
• 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
• 1/4 cup water

Steps

1. 1

   Place the jalapenos, garlic, and ginger in a heat proof 16-oz (473 ml) jar or a container, they should be well packed together. Sprinkle over the salt, sugar, and pour in baijiu.

2. 2

   Combine the water and rice vinegar in a small pot and bring to a boil. Pour over the jalapenos.

3. 3

   Cover the pickles and allow them to cool. Seal and refrigerate for 24 to 48 hours before serving. The pickles should be able to stay well for at least a month in the refrigerator. Always use a clean pair of chopsticks to serve them, to prevent contamination.