Vinegar Mircha (Peppers)
Just 3-ingredients to make the perfect spicy companion to any Indian/Asian dish.
Ingredients
Instructions
  1. Wash chilies under cold water and pat dry with paper towels.
  2. The chilies have to be completely dry, if needed, I usually lay them out on paper towels for a little while before jarring.
  3. Once dry, remove the stem from the chilies. This step helps elongate the life of the chilies and also helps locate any that may not be as crisp. If you find any wilted or less fresh chilies during this process, toss them. If not, bad chilies will shorten the lifespan of the rest of them. (use this step to store regular chilies in your fridge as well!)
  4. Add chilies to a mason jar. (glass jars with a tight seal are best for this)
  5. Add kosher salt.
  6. Add vinegar.
  7. Tighten lid, and rotate jar a few times to get everything mixed in.
  8. Refrigerate. For ideal taste and texture, wait about two weeks before eating. ENJOY!!
  9. This recipe should keep for about 6 months in your fridge (if you don’t eat them all before hand).