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Pickled Chili Peppers 3

Summer Appetizer Pickled Chili Peppers (Quick & Flavorful)

This recipe is inspired by a breakfast shop owner’s secret method. The peppers stay crisp and soak up a savory, garlicky, slightly tangy sauce that makes every bite irresistible. It’s the kind of simple homemade condiment that instantly upgrades everyday meals.
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Ingredients
  

Main Ingredient

  • 200 g fresh chili peppers mild varieties recommended; add small hot chilies if you like more heat

Aromatics

  • 20 g ginger sliced
  • 30 g garlic sliced
  • 40 g green onion cut into sections
  • 2 star anise
  • 10 g perilla leaves or cilantro if unavailable
  • 2 g Sichuan peppercorns

Seasoning Sauce

  • 60 ml cooking oil
  • 60 ml light soy sauce
  • 5 ml dark soy sauce
  • 10 g sugar
  • 8 g salt
  • 2 g MSG optional
  • 5 ml Chinese black vinegar

Equipment

  • 1 clean glass jar or airtight container must be completely dry and oil-free

Instructions
 

Prepare the Peppers

  • Wash the chili peppers thoroughly and dry them completely with kitchen paper or air-dry them until no moisture remains. This step is essential to prevent spoilage.
  • Cut the peppers into small sections. Place them in a clean, dry jar along with the sliced ginger and garlic.

Make the Aromatic Oil

  • Add the cooking oil to a pan and heat over low heat. Add the green onions, ginger slices, garlic, star anise, and perilla leaves.
  • Slowly fry the aromatics until lightly golden and fragrant. This helps release their flavor and remove excess moisture. Strain out and discard the solids, leaving only the aromatic oil.

Prepare the Seasoning Sauce

  • Keep the heat on low and add the Sichuan peppercorns to the aromatic oil. Let them gently release their fragrance without burning.
  • Add light soy sauce, dark soy sauce, sugar, salt, and MSG. Stir well, then add a small splash of black vinegar. Let the mixture heat until it just begins to simmer.
  • Turn off the heat and let it cool for about 10 seconds so the oil isn’t too hot.

Pickle the Peppers

  • Pour the hot seasoning sauce directly over the chili peppers in the jar. Make sure the sauce covers the peppers completely.
  • Seal the jar and gently shake it to evenly coat everything. Let it cool to room temperature, and it’s ready to eat.

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