Pickled Thai Chili Peppers Ingredients:1 Jar with Lid1 Cup of Vinegar1/4 Cup of Organic Cane Sugar2 Cups of chopped Thai Chilis Chop the chilis.
Place the chopped chilis in a clean jar.
In a small pot, add the vinegar (I am using rice and apple) and sugar.
Place the pot on medium heat and as soon as the mixture boils, take it off the heat.
Pour the hot liquid into the jar of chopped chilis.
Be careful – it's hot! Let the liquid in the uncovered jar cool completely to room temperature.
The colour of the chilis will go from a bright green colour to a pale green.
Once cooled completely, you can store in the fridge for up to a month.
Did you know.
Chili peppers are a good source of anti-oxidants such as Vitamin A, which is required for maintaining healthy mucus membranes and skin, and is essential for vision! Thank you for watching.
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