1/4 lb Thai chili peppers (100 g);
-washed and stems trimmed
1 c White Filipino cane vinegar,
-or white distilled vinegar;
-plus more if needed
1 Bay leaf
1 ts Whole black peppercorns
1/4 ts Dried red pepper flakes
2 ts Sugar; plus more if needed
2 ts Salt; plus more if needed
Pierce each pepper with a pairing knife--this will allow the vinegar
to seep into the chili peppers more quickly.
Place the chili peppers into a clean glass pint jar, or other
nonreactive container with an airtight lid.
Combine the rest of the ingredients in a small saucepan over high
heat. Bring to a boil, and then cover and simmer over low heat for 5
minutes.
Remove the pickling liquid from the heat and poiur it over the chili
peppers in the har. Screw the lid onto the jar and cool to room
temperature. Once cool, store the chili peppers in the refrigerator.
Tips:
* store at least a few days before serving.
* you can top off the jar with vinegar if you find the level of
pickling liquid going down as it is absorbed into the chilies.
