How to Make Pickled Chilies & Garlic in Vinegar

This sauce is for the heat-seekers. It is a common sauce in Thai Cuisine. I have yet to travel to Thailand, but this sauce is supposedly a essential condiment and is common at noodle shops in Thailand. I decided to make this because I love Thai Red Chilis and wanted a way to preserve them in the refrigerator, so thought of pickling them. I put them in so many different dishes, especially noodle in soup dishes. This is a perfect condiment to add to your refrigerator shelf. It’s tangy and definitely packs a spicy punch to whatever you add it to. It’s super simple to make and requires only 3 key ingredients.

Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen“.

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Check out tutorial here.



How to Make Pickled Chilies & Garlic in Vinegar
  1. 40g (about 1/3 cup) Thai Chili, 1/4" slices
  2. 3 Cloves Garlic, thinly sliced
  3. 150ml Distilled Vinegar
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  1. Combine all of the ingredients in a jar. Cover and age it in the refrigerator overnight.
  1. Can be stored in the refrigerator for up to 1 month, beyond that the chili’s and garlic will lose it’s texture.
  2. Makes 150ml
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