Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).
2 8oz jars
– 2 cups Thai chili peppers or other small no longer than 2 inches fresh hot chilis. – 1 cup filtered water – 1 cup distilled white vinegar – 4 garlic cloves peeled and gently crush – 2 tablespoons kosher salt
Adding sugar will soften some of the heat and sweeten the peppers a little bit. If you want to make these Whole30, paleo, keto …do not add any sugar. Since I’m trying to do more clean eating recipes for myself, this recipe was made without sugar
Do pickled Thai chili peppers need to be refrigerated? How long will they stay fresh? This particular recipe is for storing the peppers in the fridge. They will stay good in the fridge for up to 6 months. Not only is it more economical to pickle your own chili peppers, they truly taste so much better than the store-bought version (and no preservatives). I can’t recommend enough using disposable gloves to cut up the peppers!!
RECIPE TIPS AND FAQ’S:
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