Vietnamese style pickled garlic & thai chilies in 4.5% white vinegar (a bit of salt and 2x that of white sugar in the mix), and more Thai style pickled chilies and red onion (could have also used shallots), also in white vinegar, etc.
These are hella good (and currently rather very spicy) condiments for most anything that needs a sour and spicy kick. They do mellow over time, and if kept refrigerated, can last for ages (unless you finish them off first).
by dhruan
3 Comments
I would destroy that jar of garlic in a single sitting.
Aaaaaah… just had some of both on Vietnamese wok fried noodles. 🥰 Those thai chilies pack a nice sharp punch when fresh, now basking in this mouth to whole body afterglow of those. I love the flavor of those green chilies otherwise too, they are really nice.
