Shredded Chili Pickle
Quick answer
Spicy and sour shredded chili pickles, perfect for grilled meats.
- 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
Key ingredients
Core cooking flow
- 1 Rinse 10 cheongyang and 10 green chilies under cold running water, pat dry...
- 2 Combine 1 cup each of soy sauce, vinegar, sugar, and water in a pot, then co...
- 3 As soon as the brine comes to a full boil, turn off the heat and leave the p...
Spicy and sour shredded chili pickles, perfect for grilled meats.
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
- Full seed removal produces a clean brine without bitter notes
Instructions
- 1
Rinse 10 cheongyang and 10 green chilies under cold running water, pat dry, remove all seeds completely, then slice into thin 2-3 mm strips.
- 2
Combine 1 cup each of soy sauce, vinegar, sugar, and water in a pot, then cook over medium heat, stirring until the sugar is fully dissolved and the brine reaches a rolling boil.
- 3
As soon as the brine comes to a full boil, turn off the heat and leave the pot undisturbed for 10-15 minutes so excess steam escapes and the liquid cools slightly before use.
- 4
Pack the shredded chilies into an airtight container, then pour the slightly cooled brine evenly over them, making sure all the strips are fully submerged.
- 5
Leave the container uncovered at room temperature for 4-6 hours so the chilies absorb the brine, then seal the lid and refrigerate. The pickles taste best from the next day onward.
Tips
Nutrition (per serving)
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