5 Ingredients or Fewer

Pickled hot, sweet chili peppers and onions

July 24, 2011
0 Ratings
  • Makes 2 pints
Author Notes

Adapting the Joy of Pickling's Vietnamese Pickled Carrot and Radish recipe I selected a variety of hot and sweet chili peppers with Vidalia onion to make some pickled toppings perfect for the Banh mi and other grinders. —Sagegreen

What You'll Need
  • 2/3 pound assorted chili peppers, sweet and hot varieties mixed
  • 1/3 pound Vidalia or other sweet onion
  • 8 teaspoons sugar
  • 6 tablespoons rice vinegar
  • pinch of Korean chile pepper threads
  1. Slice the peppers and onions into slivers. Remove the seeds and membranes from the peppers. In a bowl toss the vegetables with the salt. Let stand 10 minutes, then rinse and drain well.
  2. Dissolve the sugar in the vinegar. Pour over the vegetables. Add the chile threads to the vegetables. Let them stand for 1 hour.
  3. The pickles are ready to use. Pack in clean glass jars covered tightly and stored in the refrigerator. These will keep for about a week. Drain the liquid off before serving.

See what other Food52ers are saying.

  • Lori Lyn Narlock
    Lori Lyn Narlock
  • Helen's All Night Diner
    Helen's All Night Diner
  • Emiko
  • Sagegreen

8 Reviews

Lori L. August 10, 2011
WOW! These are so delicious. My husband made a batch for us to take to our cabin. I slow roasted a pork shoulder on the grill and put out a spread for tacos for our family dinner. The pickled vegetables were the star of the show. So good. My only regret is that just looking at the bowl of veggies, it seemed like we'd never eat the entire recipe so I gave jars away to my cousins and neighbor and then once we started eating them, we realized how fast they go. Oh well, time to make more. Thanks again for the recipe. So good.
Sagegreen August 10, 2011
Thanks, lorinarlock. I know, right? You think this is so much, but then you wind up finding so many uses, that the batch is gone before you know it! But it is pretty simple and quick to make more.
Lori L. July 26, 2011
This photo makes me feel like I can taste the sweet and spicy flavors of the peppers and onions. I can't wait to make this recipe and serve it with homemade carnitas tacos.
Sagegreen July 26, 2011
Thanks, ll. What a good way to use this. Let me know if you try it.
Helen's A. July 26, 2011
Ooooooh, I've been looking for a recipe like this! Can't wait to try. Just got baby carrots in my CSA.
Sagegreen July 26, 2011
Thanks, Helen. Last summer I did a recipe for carrots,cabbage and peppers-http://www.food52.com/recipes/6392_pack_a_peck_of_voil_pickled_peppers
It is really easy to do for the amount you can use up in a week (or two).
Emiko July 25, 2011
YUM! Looks beautiful too.
Sagegreen July 25, 2011
Thanks, Emiko, I even tried some over my hot pepper ice cream.