EASY PICKLED CHILES
Discover the joy of making your own Easy Pickled Chiles with our step-by-step guide. Elevate your dishes with this tangy and spicy condiment that's sure to impress.
Print
Calories: 161kcal
Add to Collection
Equipment
Ingredients
- 2 cups white vinegar
- 1/2 cup soy sauce
- 1 teaspoon superfine or extra fine sugar
- 1 teaspoon sea salt
- 5 Korean chiles, sliced crosswise into thin rounds
Instructions
- In a large bowl, whisk together the vinegar, soy sauce, sugar, and salt until the sugar and salt are dissolved, to make the brine mixture.
- Place the chiles neatly into an airtight glass container and pour the brine mixture over them.
- Cover and refrigerate for at least 2 days.
- Store in the refrigerator for up to 2 months.
Video
Notes
INGREDIENT TIP: If you can’t find Korean chiles, you can make these with jalapeños, which are
more widely available in the United States. Add an additional 1 teaspoon sugar to the mix to make up
for the spicey level of the chiles. You can also remove most of the chile seeds so that the pickled
jalapeños won’t be too spicy.
more widely available in the United States. Add an additional 1 teaspoon sugar to the mix to make up
for the spicey level of the chiles. You can also remove most of the chile seeds so that the pickled
jalapeños won’t be too spicy.
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 12g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 8815mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Calcium: 55mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.