Chinese
Sauces - chinese-pickled-peppers-quick-pickled-pao-jiao.md
Chinese Pickled Peppers (Quick Pickled Pao Jiao)
Chef's Menu Description
A delicious and authentic sauces recipe for Chinese Pickled Peppers (Quick Pickled Pao Jiao), prepared with traditional seasonings and techniques.
Ingredients
- • 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
- • 1 clove garlic (, lightly crushed)
- • 3 slices ginger
- • 2 teaspoons Baijiu ((or vodka))
- • 1 teaspoon sugar
- • 3/4 teaspoons salt
- • 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
- • 1/4 cup water
Preparation Steps
1
Phase 1
Place the jalapenos, garlic, and ginger in a heat proof 16-oz (473 ml) jar or a container, they should be well packed together. Sprinkle over the salt, sugar, and pour in baijiu.
2
Phase 2
Combine the water and rice vinegar in a small pot and bring to a boil. Pour over the jalapenos.
3
Phase 3
Cover the pickles and allow them to cool. Seal and refrigerate for 24 to 48 hours before serving. The pickles should be able to stay well for at least a month in the refrigerator. Always use a clean pair of chopsticks to serve them, to prevent contamination.