Shredded Chili Pickle
Quick answer
Shredded chili pickle is a spicy and sour side dish that pairs exceptionally well with grilled meat dishes.
What makes this special
- Shredded cheongyang and green chili in equal-ratio soy-vinegar brine; seed removal keeps the liquid clean.
- Cheongyang and cucumber pepper mix balances heat with crisp freshness
- Equal-ratio brine of soy, vinegar, sugar, and water gives clean pickled flavor
Key ingredients
Core cooking flow
- 1 Rinse 10 Cheongyang chilies and 10 green chilies under cold water, then dry them very well.
- 2 Split the chilies lengthwise and slice them into even 2-3 mm strips.
- 3 Add 1 cup each of soy sauce, vinegar, sugar, and water to a pot and set it over medium heat.
Shredded chili pickle is a spicy and sour side dish that pairs exceptionally well with grilled meat dishes. This recipe combines hot Cheongyang chilies and mild, crunchy cucumber peppers to balance the heat level and texture. The chilies are washed, dried, and cleaned of their seeds to eliminate any bitter taste. Slicing them into thin strips of two to three millimeters ensures that the brine penetrates quickly and evenly. The pickle liquid is made by boiling equal parts of soy sauce, vinegar, sugar, and water. Once boiled, the brine is cooled for ten to fifteen minutes to release the steam before being poured over the shredded chilies in an airtight container. The mixture is left at room temperature for four to six hours to cool, then sealed and kept in the refrigerator to be served from the next day.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 10 Cheongyang chilies and 10 green chilies under cold water, then dry them very well.
Remove the stems and scrape out as many seeds as possible so the pickle tastes clean, not muddy.
- 2Prep
Split the chilies lengthwise and slice them into even 2-3 mm strips.
Keep the thickness consistent so the brine soaks in at the same speed and the heat level stays balanced in each bite.
- 3Control
Add 1 cup each of soy sauce, vinegar, sugar, and water to a pot and set it over medium heat.
Stir from the bottom so the sugar dissolves fully and does not stick or scorch.
- 4Heat
When the brine bubbles steadily, boil it for only about 30 seconds, then turn off the heat.
Let it stand for 10-15 minutes so steam escapes and it is hot but not harshly boiling.
- 5Step
Pack the chili strips into an airtight container and pour the slightly cooled brine evenly over them.
Press any floating pieces down with a spoon so every strip stays submerged and pickles evenly.
- 6Finish
Leave the container uncovered at room temperature for 4-6 hours so the chilies cool and absorb flavor.
Once cooled, seal and refrigerate, then serve from the next day with grilled meat dishes.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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