Savory Summer Pickled Chili Recipe

A quick and easy recipe for savory pickled fresh chili offers a popular Chinese side dish for summer. The recipe, from China Sichuan Food, yields a crispy, flavorful appetizer that can be served with rice, noodles, bread, or steamed buns.

Summer in Chongqing is brutally hot, and this pickled chili is presented as a seasonal staple alongside iced watermelon and mung bean soup. The recipe captures the essence of summer's taste and crunch, with an option to adjust the spice level. The author recommends using younger, tender long green peppers for the best results.

Choosing Your Peppers

Three types of chili peppers are suggested, each contributing different qualities to the final pickle. Long thread chilies have thinner skin and no heat, providing the best texture. Erjingtiao chilies are thick-skinned and very spicy, offering the richest flavor. Xiangzhang chilies have a medium spice level. Cooks can use one type or a mix of their favorite fresh chilies.

Beyond the chilies, the recipe includes common liquid seasonings and aromatics like ginger and garlic pickled directly with the peppers. Optional ingredients like shallots, green onion, garlic, and star anise are used to infuse the cooking oil, enriching the taste. Sichuan peppercorns can be used alone as the infuser. The author also notes that adding some fermented black beans is a lovely optional addition.

The Pickling Process

The method requires careful cleanliness to ensure successful preservation. After removing stems and washing the chilies, they must be air-dried. The cutting board and knife must have absolutely no raw water on them. The chilies are cut into small circles.

They are then placed in a clean bowl or glass container with chopped garlic, ginger, and optional fermented douchi (black beans). The marinating sauce is made separately by frying aromatics in oil until dry and slightly browned, then removing them. Sichuan peppercorns, light soy sauce, salt, sugar, and black vinegar are added to the infused oil and simmered until combined.

This hot sauce is poured over the chili peppers. After mixing, the pickle is set aside for four hours or overnight. The author tried it at different stages, noting it is super crunchy and flavorful after four hours. Left overnight, it loses some crunch but develops a richer taste. The choice depends on whether maximum crunch or deeper flavor is preferred.

Serving Suggestions

There are many ways to enjoy the finished pickle. It can be used as a side dish for summer meals or matched specifically with steamed buns, noodles, or porridge. Its versatility makes it a handy condiment to have on hand.

Recipe Ingredients

The full ingredient list for the pickle is provided below.