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Pickled chili
Chilies are wiped clean, salted overnight, sun-wilted until limp, then submerged in a jar of sweetened soy and vinegar for at least twenty days of patient pickling.
Instructions
- 1
Wipe the chili peppers clean with paper or cloth, remove the stems, break them into sections, sprinkle with salt, and marinate for a day.
- 2
Drain the water from the marinated chili peppers, spread them out and dry until wilted.
- 3
Add an appropriate amount of sugar into the bottle, about two-thirds soy sauce, one-third vinegar, cover it, shake well, and put it in the refrigerator to marinate for more than 20 days.
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Ingredients
Main Ingredients
- chilito taste
Seasonings
- Sugarto taste
- Soy sauceto taste
- Vinegarto taste
- Saltto taste