Chinese Pickled Peppers (Quick Pickled Pao Jiao)
This quick and easy version of Sichuan pickled peppers, also known as pao jiao, gives you a mildly salty and sour flavor to top off your favorite recipes. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use a gluten-free vodka to replace the baijiu.
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
- 1 clove garlic (, lightly crushed)
- 3 slice ginger
- 2 tsp Baijiu ((or vodka))
- 1 tsp sugar
- 3/4 tsp salt
- 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
- 1/4 cup water
Instructions
- 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
Combine the water and rice vinegar in a small pot and bring to a boil. Pour over the jalapenos.
- 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.