Cold Dishes
Pickled Hot Pepper
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
Discover the art of homemade Pickled Dried Pointed Peppers—a crispy, tangy, and utterly delicious treat perfect for elevating any meal! This traditional recipe transforms fresh pointed peppers into a flavorful delight through a simple yet meticulous pickling and drying process. The peppers are carefully layered with pickling salt, pressed to speed up fermentation, and flipped daily for even flavor. After 15 days, they’re threaded and sun-dried until perfectly crisp, resulting in a unique texture and bold taste. Enjoy these crunchy pickled peppers as a zesty side dish with rice or as a standout snack. Their irresistible crunch and savory-sour kick make them a must-try for fermentation enthusiasts and spice lovers alike!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- pointed peppers 500 grams
The sauce & seasonings
- pickling salt 50 grams
menu_book Directions
1
Step 1
Prepare the necessary tools and ingredients: a small basin, a knife, and ensure they are free from oil and water. Wash the pointed peppers clean, dry them, and chill them for a day, ensuring they are free from oil and water.
2
Step 2
Check if the pointed peppers have softened, which indicates they are ready for pickling.
3
Step 3
Use a knife to cut the pointed peppers from top to bottom, then evenly sprinkle pickling salt inside without removing the seeds.
4
Step 4
After completing the above step, place the peppers in the basin, alternating layers of peppers and salt until all are used.
5
Step 5
Place a large stone or a heavy object on top to accelerate the pickling process.
6
Step 6
During the pickling process, flip the peppers daily to ensure even pickling. This is the fifth day.
7
Step 7
This is the tenth day.
8
Step 8
This is the fifteenth day, and a significant amount of liquid has been produced.
9
Step 9
After fifteen days, prepare a sterilized needle and a thread about 40 cm long. Thread the pointed peppers from the root, about 7 or 8 per thread, leaving some space between them.
10
Step 10
Tie a knot after threading.
11
Step 11
Once all peppers are threaded, hang them outside or on a balcony to dry for a while.
12
Step 12
After a while, they will turn white.
13
Step 13
The fried dried pointed peppers are crispy and delicious, perfect for serving with rice.
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