Taiwanese Peeled Pickled Chili Peppers Recipe

Ingredients

• 2 cups water
• 1 1/2 cups sugar
• 1 cup soy sauce
• 10–15 green chili peppers (see Notes)
• 1 teaspoon salt (for boiling water)

Instructions

1. 1

   Sterilize the Jar(s): Pour boiling water into clean...: Sterilize the Jar(s): Pour boiling water into clean glass jars to sterilize, or bake at 275°F (135°C) for 20 minutes. Let cool.

2. 2

   Make the Brine: In a saucepan, combine water,...: Make the Brine: In a saucepan, combine water, sugar, and soy sauce. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool completely.

3. 3

   Prepare the Peppers: Rinse peppers and score a...: Prepare the Peppers: Rinse peppers and score a shallow “X” at the tip of each to help with peeling.

4. 4

   Boil the Peppers: Bring a pot of water...: Boil the Peppers: Bring a pot of water with 1 teaspoon of salt to a boil. Add peppers and cook for 10–15 minutes, until the skins begin to loosen and the color darkens.

5. 5

   Cool and Peel: Transfer peppers to an ice...: Cool and Peel: Transfer peppers to an ice bath or rinse under cold water. Peel off the skins, remove stems, and scrape out seeds.

6. 6

   Pickle: Place the peeled, deseeded peppers into sterilized...: Pickle: Place the peeled, deseeded peppers into sterilized jars. Pour cooled brine over the peppers until fully submerged. Optional: place plastic wrap between brine and lid.

7. 7

   Refrigerate: Seal and refrigerate for at least 3...: Refrigerate: Seal and refrigerate for at least 3 days before eating. Keeps for 2–3 weeks in the fridge.