Pickled Chili Peppers

Name: Pickled Chili Peppers
Yield: 110 g
Ingredients: Onion 50 g; Minced Garlic 3 g; Cheongyang Chili Pepper 20 g; Low-Sugar Onion Pickling Sauce 20 g; Allulose 2 g; Apple Vinegar 3 ml; Anchovy Fish Sauce 3 g; Dark Soy Sauce 3 ml; Plum Extract 6 g

Per serving: Onion 25g, Peppers 10g

54 kcal

#Pickled Chili Peppers #Pickles #Side Dish #Spicy Side Dish #Korean Food #Homemade #Preserved Food #Summer Side Dish #Marinating #Delicious Pickles

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Ingredients

Main ingredients

Onion 50 g
Minced Garlic 3 g
Cheongyang Chili Pepper 20 g

Seasonings/Sauce

Low-Sugar Onion Pickling Sauce 20 g
Allulose 2 g
Apple Vinegar 3 ml
Anchovy Fish Sauce 3 g
Dark Soy Sauce 3 ml
Plum Extract 6 g

Nutrition summary

Carbohydrates 16.16 g 87%

Protein 1.94 g 10%

Fat 0.17 g 2%

Serving size 110g

Cooking steps

1

Wash the chili peppers thoroughly and remove excess water.
2

Make slits in the peppers and set aside.
3

Add soy sauce, vinegar, sugar, and water to a pot and bring to a boil.
4

Let the boiled marinade cool, then pour over the peppers placed in a jar.
5

Let it marinate at room temperature for a day, then store in the refrigerator.

Pickled Chili Peppers

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