Sichuan Pickled Peppers (Pao La Jiao)

Name: Sichuan Pickled Peppers (Pao La Jiao)
Ingredients: dried er jing tiao chilies, enough to pack a quart/liter jar; 3 cups water; 40 grams kosher or sea salt (3-5 tablespoons, depending on type and brand); 1 tablespoon sugar; 2 tablespoons gin, vodka or Chinese baijiu

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Author : Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Ingredients

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dried er jing tiao chilies, enough to pack a quart liter jar3 cups water40 grams kosher or sea salt (3-5 tablespoons, depending on type and brand)1 tablespoon sugar2 tablespoons gin, vodka or Chinese baijiu

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Instructions

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Step 1

Bring water to a boil, remove from heat, and add salt and sugar. Stir to dissolve. Let cool completely to room temperature, then stir in gin, vodka or Chinese baijiu.

Step 2

Pack dried er jing tiao chilies in a quart/liter pickling jar and cover completely with the cooled brine. Make sure all chilies are submerged beneath the brine, weighting them down if necessary. Cover with lid and leave to ferment at room temperature for 2 to 3 days.

Step 3

After fermentation period, pour off most of the brine or remove chilies to a clean glass jar with only a small bit of the brine. Seal tightly and refrigerate up to several months.