Chinese Pickled Peppers (Quick Pickled Pao Jiao)

This quick and easy version of Sichuan pickled peppers, also known as pao jiao, gives you a mildly salty and sour flavor to top off your favorite recipes. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use a gluten-free vodka to replace the baijiu.

📝 Ingredients

• 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
• 1 clove garlic (, lightly crushed)
• 3 slices ginger
• 2 teaspoons Baijiu ((or vodka))
• 1 teaspoon sugar
• 3/4 teaspoons salt
• 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
• 1/4 cup water

👨‍🍳 Instructions

1. 1Place the jalapenos, garlic, and ginger in a heat proof 16-oz (473 ml) jar or a container, they should be well packed together. Sprinkle over the salt, sugar, and pour in baijiu.
2. 2Combine the water and rice vinegar in a small pot and bring to a boil. Pour over the jalapenos.
3. 3Cover the pickles and allow them to cool. Seal and refrigerate for 24 to 48 hours before serving. The pickles should be able to stay well for at least a month in the refrigerator. Always use a clean pair of chopsticks to serve them, to prevent contamination.