Whenever we `tapao' (take away order) food, the stall workers always forgot to give us pickled chili. Now, we don't care if they remember or not. We have our own at home _*
Ingredients:
10 chilies (washed and dried thoroughly, diced circular)
1 cup chinese rice vinegar
4 tbsp sugar (variable)
1/2 tsp. salt
Wash chilies, Pat dry or air dry thoroughly. (The most important procedure is the drying process) If not dried properly, the pickle will go bad very soon. Warm the vinegar base, stir till sugar and salt dissolves. Add chillies to be pickled then store in a glass bottle.
4 tbsp sugar (variable)
1/2 tsp. salt
Wash chilies, Pat dry or air dry thoroughly. (The most important procedure is the drying process) If not dried properly, the pickle will go bad very soon. Warm the vinegar base, stir till sugar and salt dissolves. Add chillies to be pickled then store in a glass bottle.
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