You can spice up any curry and make it even more special with this Thai pickled chillies.
Isn’t it great that something so simple can make all the difference in a meal! These Thai pickled chillies might be easy to make but they add a delicious flavour to any curry. Not just Thai curries.
You could whip these up in minutes but the flavour does intensify with time so I recommend making a lot more and then keeping some in the fridge for when you need them.
Although these Thai pickled chillies are used a lot in Thai cooking, I have added them to Indian and other curries as a garnish and I’ve never had any complaints. They are great with any cuisine. Try them on tacos!
In this recipe, I used long red chillies as they aren’t as spicy as smaller red chillies. You can further reduce the heat by removing the seeds before pickling. Personally, I like this recipe spicy so I normally add a few spicy red bird’s eye chillies to the mix too.
Thai pickled red chillies are delicious on all kinds of food.
The first time I tried this simple pickle, I was in Phuket. I had them with a couple skewers of pork satay and had no idea just how easy they were to make. As the pickle isn’t that spicy, you could add them as a garnish for your dishes or just serve them at the table and let people take as much as they like.
Are you ready to make the easiest spicy pickle recipe I know of? The chillies are naturally sweet so no need to add sugar. I don’t. That said, preparing Thai food is all about getting the right balance for you. Some people like to simmer the vinegar and add a little sugar dissolve it. That is totally optional and completely up to you.
Here you go…
International & UK Orders
- 250ml (1 cup) white distilled vinegar
- 10 long red chilles – cut into 5mm (1/4 inch) slices
- Sugar as needed
Place the sliced chillies in the vinegar and pickle for at least an hour or over-night. These will keep for a long time in a sterilized glass jar with a lid.