Soup we made from last week. Puree of Carrot with pickled Thai Chilies from the garden. Sweet and Spicy!
Pickled Thai Chilies
6 tbsp white wine vinegar
4 tbsp sugar
6 tbsp water
1/2 tsp salt
1 cup of Thai bird chilies, sliced lengthwise
1 bunch lemon basil
2 cloves garlic, smashed
In a sauce pan, add vinegar, sugar, water and salt. Bring to a boil and whisk until the sugar dissolves.
Once the mixture has cooled, add the chilies, basil and garlic to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies. Seal, and place in the refrigerator for about two days.