Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)

By Vicky Pham · 15 min

Ingredients

Instructions

1. Peel the garlic. Remove the stems from the chilies. Wash and dry the garlic and chilies thoroughly.
2. Leave the chilies and garlic whole, slice them thinly, or blend them into a paste. For less heat, slice the chilies thinly and shake out the seeds over a colander.
3. Put the chilies and garlic in a small jar with an airtight lid.
4. In a microwave-safe bowl, combine the vinegar, sugar and salt. Microwave on high for 1 minute.
5. Pour the hot vinegar mixture into the jar. Let it cool, then seal the lid.
6. Refrigerate for at least 1 hour before using. It keeps for 4 to 6 months in the fridge.

Summarized from Vicky Pham's video. Watch it for the details.

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