These pickled peppers are crunchy and fresh tasting, with a wonderful tangy, salty and sweet flavor. They are just a delight to eat, and you will find yourself wanting them with everything from Korean BBQ to your plain rice, or even adding them to sandwiches.
INGREDIENTS:
½ pound Korean green chilies, or similar mildly spicy peppers like Anaheim
½ cup NIKIGO Original Soy Free Sauce
½ cup water
6 tbsp vinegar, either white, apple or rice
¼ cup sugar
DIRECTIONS:
Slice the peppers in half lengthwise, and then chop into 2 inch pieces. In a pot on the stove, mix and heat the other ingredients until the sugar is dissolved. Stack the peppers into a pickle safe jar and pour in the brine. I prefer to refrigerate once cool and enjoy in about 2-3 days when the flavor has permeated and the peppers are still crunchy.
Enjoy as a banchan (side dish) with your favorite Korean BBQ dishes, or simply with rice. A delightful, crunchy/salty treat.
