If you frequent Vietnamese/Chinese noodle houses or restaurants, you will see that the pickled pepper is a must on the condiment tray, along with soy sauce and siracha. Well here is my super easy recipe to make yourself your own stash at home. I like to use serrano peppers, or whichever green pepper is in season, including jalepenos or even thai chili peppers.
½ cup warm water
1 cup of cider vinegar
½ lb green peppers, cut into small rounds
1 tsp kosher salt
3 tbs sugar
1 glass jar with lid (about 1 quart jar)
Place cut peppers into glass jar.
In a ceramic or glass bowl, stir all ingredients until it’s all dissolved.
Pour vinegar mix into the jar with the cut pepper.
Ready to eat in 1 hour if you’re impatient, and the next day for perfect crunch and color. This keeps well in the fridge for a month.