Chinese Pickled Peppers (Quick Pickled Pao Jiao)
This quick and easy version of Sichuan pickled peppers, also known as pao jiao, gives you a mildly salty and sour flavor to top off your favorite recipes. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use a gluten-free vodka to replace the baijiu.
Servings: 16 servings
Ingredients
- 8 to 10 jalapenos , quartered and deseeded, or sliced and deseeded (*Footnote 1)
- 1 clove garlic , lightly crushed
- 3 slices ginger
Pickling brine (*Footnote 2)
- 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
Instructions
- 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.
Notes
- I highly recommend slicing the peppers into quarters lengthwise and deseeding them, instead of slicing them into the round-shaped pieces. Read the blog post above for more info on cutting methods.
- Depending on the way you slice the peppers and the container you use, the amount of brine varies. If you use the sliced round peppers, you will need to double the brine so it will fill up the jar (because the peppers will not be packed as tightly as the quartered type).
Nutrition
Serving: 1serving, Calories: 4kcal, Carbohydrates: 0.5g, Protein: 0.1g, Sodium: 35mg, Potassium: 15mg, Fiber: 0.2g, Sugar: 0.3g, Calcium: 1mg