Friday, September 9, 2016

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.


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