Fresh Summer Pickled Peppers
This is a super lovely summer side pickles- pickled fresh pepper with soy sauce
Ingredients
- 500 g fresh chili pepper- your favorite type younger and tender ones
- 4 cloves garlic minced
- 1 thumb ginger minced
- 1 tbsp douchi optional
Infused oil
- 2/3 cup oil
- 3 green onions
- 4 garlic cloves cut into halves
- 1 star anise
- 3 shallots cut into small pieces
- 1 tbsp. Sichuan peppercorn
- 1 tbsp. light soy sauce
- pinch of salt
- 1 tsp. sugar
- 1/2 tbsp. black vinegar
Instructions
- Remove the chili stems, wash them thoroughly, and let them air dry.
- Prepare the cutting board and knife; make sure there is absolutely no raw water on them—everything needs to be perfectly clean.
- Cut the chili pepper into small circles.
- You can either pickle them in a bowl or in a glass container; make sure the container is clean, too. Add chopped garlic, ginger, and optionally some fermented dou-chi.
- Now let's make the marinating sauce: add vegetable cooking oil, star anise, scallions, ginger, and shallots. Fry over medium heat until all the aromatics become dry and slightly browned. Remove all of the aromatics.
- Turn down the heat, then add Sichuan peppercorns, light soy sauce, salt, sugar, and black vinegar. Simmer for a while until well combined.
- Pour the sauce over the chili pepper. Mix well and set aside for 4 hours or overnight.