Quick Pickled Thai Chiles Recipe 35
QUICK-PICKLED CHILES
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.
QUICK-PICKLED THAI CHILES RECIPE - (3/5)
Provided by á-5193
Number Of Ingredients 12
Steps:
- Combine everything but chiles and bring to a boil. Remove from heat and let steep for a good 15 minutes. Strain pickling liquid over chiles. Cover and refrigerate. Pickles will be ready to eat in about 3-4 hours but are best overnight. (If you want the pickles done faster, slice them before adding the pickling liquid.) The pickles will keep for about two weeks in your fridge.
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