Suan La Tiao - Yunnanese Pickled Chilies
A great, easy to make condiment for any meal, asian or not.
- 1 cup fresh Thai chilies
- ½ cup rice vinegar
- 5 Tbsp sugar
- 4 tsp salt
- 2 star anise
- 10 Sichuan Peppercorns
Sterilize one 8-10 oz. jar.
Remove the chili stems and wash chilies well.
Put all the remaining ingredients in a pot. Bring to a boil, then turn down the chat and let simmer for 5 minutes.
Pour into the jar, close hermetically and let rest for several hours before using.