My Korean chili plant is very productive, harvested about 30 chilies last week and now still have at least 30 on the tree now. This chili is so hot/spicy that I can only take a small slice in a time despite that I am a chili lover. To those who can not take spicy food at all, this gonna be like hell.
Harvested so many chili in one time, the only recipe I can think of is this vinegar pickled chili. It is a popular condiment for Chinese noodle dishes in both Malaysia and Singapore, a most condiment for wantan noodles. In here, we like to have it with grilled fish too. Luckily my dear hubby likes spicy food too, otherwise I will be eating it alone.
Ingredients (makes 3x200ml jars):
- 250 g green chili (after slicing and removing some seeds)
- 300 ml white/rice vinegar
- 100 ml water (or less)
- 1/4 tsp salt
- Sugar to taste
- Combine all ingredients EXCEPT chili in a pot, bring to a boil and stir till sugar dissolved. Cool completely.
- Wash and pat dry chili, slice diagonally to the thickness preferred. Mine was about 2-3mm thick.
- Put sliced chili in a colander, shake a little to remove seeds. It you like it very spicy, skip this step.
- Pack chili into container(s) then pour in just enough vinegar mixture to submerge sliced chili.
- Store it in the fridge a night. Ready to eat.
- Make sure all chili is submerged in vinegar mixture, and pack in as much chili as you can in a container leaving as little space for air as possible.
- Use a few small containers if possible, for better storage/shelf life.
- Seal tightly. This pickled chili can be kept in the refrigerator for weeks or longer.