Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)

Ingredients

• 150g chili peppers (about a large handful)
• 2 large garlic cloves
• 1/4 cup water
• 1/4 cup white vinegar
• 1 tablespoon granulated sugar
• 1/4 teaspoon sea salt

Steps

1. 1

   In a microwave-safe bowl or container, combine the vinegar, sugar, and salt. Microwave on high for 1½ minutes. Set aside to cool while you prepare the garlic and chili peppers.

2. 2

   Peel the garlic and remove the stems from the chili peppers. Wash, rinse, and dry them thoroughly. You can leave them whole, thinly slice them, or blend them in a food processor into a coarse paste. For less heat, thinly slice the chili peppers and shake out the excess seeds in a colander.

3. 3

   Transfer the garlic and chili peppers to a small jar. Pour in brine. Cover jar with a plastic lid which I think helps with preventing the garlic from turning green during pickling.

4. 4

   Let the jar sit on the counter for at least 1 day before using. The pickled chilies are ready to use after a day, while whole garlic cloves can take up to 5 days to pickle fully. For longer storage, transfer the jar to the refrigerator, where it will keep for about 4 months.