Chinese Pickled Peppers (Quick Pickled Pao Jiao)
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
- 1 clove garlic (, lightly crushed)
- 3 slices ginger
- 2 teaspoons Baijiu ((or vodka))
- 1 teaspoon sugar
- 3/4 teaspoons salt
- 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
- 1/4 cup water
Method
- Place the jalapenos, garlic, and ginger in a heat proof 16-oz (473 ml) jar or a container, they should be well packed together. Sprinkle over the salt, sugar, and pour in baijiu.
- Combine the water and rice vinegar in a small pot and bring to a boil. Pour over the jalapenos.
- Cover the pickles and allow them to cool. Seal and refrigerate for 24 to 48 hours before serving. The pickles should be able to stay well for at least a month in the refrigerator. Always use a clean pair of chopsticks to serve them, to prevent contamination.