The Book of Sichuan Chili Crisp by Jing Gao

Author:Jing Gao [Gao, Jing]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2023-09-26T00:00:00+00:00

Pickled Chili Pineapples

Makes 2 cups

½ lb / 225g pineapple chunks

1 or 2 red Thai chilies, thinly sliced

⅓ cup / 65g granulated sugar

1 cup / 240ml rice vinegar

Cut the pineapple chunks into smaller pieces about ⅜ inch / 1cm wide. Place them in a 1-qt / 950ml heatproof glass mason jar with the sliced red chilies.

In a small saucepan over very low heat, combine the sugar and vinegar and bring to a simmer, stirring to fully dissolve the sugar. Pour the liquid over the pineapple, covering completely. Seal the jar and let it stand at room temperature to ferment for one day. The pineapple will be ready to eat the following day. You can store any leftovers in the refrigerator for up to a couple weeks.

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