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This is a Thai version of pickled Jalapenos/chillies known as 'Prik Nam Som', It is used as a condiment and can be served with most spicy dishes.
1 cup (250ml) white vinegar
2 tablespoons sugar
1 teaspoon salt
4-6 jalapenos or other chilli, sliced into thin rings
- Pour the vinegar into the jar that you will use to store the pickled jalapenos. Add sugar and salt. Stir to dissolve.
- Add the jalapeno rings. Let everything come together for at least a couple hours or better a few days. They will loose their bright green after a while and take on a pickled mute tone of army green.
- Store in a tightly closing jar in the refrigerator for up to 3 months; if they aren't gone by then.
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