Pickled Thai Chiles
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients
- 1 cup of Thai chiles
- 1 1/2 inch fresh lemongrass, lightly smashed
- 6 tbsp rice wine vinegar
- 4 tbsp sugar
- 6 tbsp water
- 1/2 tsp salt
Instructions
Add everything but the Thai chiles in a small sauce pan. Bring to a simmer, and let the sugar melt with the vinegar and water. Remove and let cool.
Once the mixture has cooled, add the chilies to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies.
Seal, and place in the refrigerator for about two days. Use as desired.