[CH] Southeast Asian Pickle peppers

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Each year I pack jars with chiles add pickling spices, garlic, and cinnamon 
if you like and bay, pour white vinegar or spicy coconut vinegar is 
excellent.  Sit them in the refrigerator for a few weeks.  So good!  I use 
Thai Dragons as I always gow a lot.  It's good with those killer cream 
colored Laos ones that I get from a Laos Farmer.  Now that's a spicy!

Mary-Anne

<< I don't know how this is made in Malaysia. I do like it the Thai way where
you simply slice the chiles and serve them in a little bowl with fish sauce
mixed with water. I like chopped cilantro in it, which is not authentic, but
a nice variation.

Best regards,

Eruna
 >>



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