Ingredients

The following ingredients have 2 Servings
  • 2/3 pound assorted chili peppers, sweet and hot varieties mixed
  • 1/3 pound Vidalia or other sweet onion
  • 8 teaspoons sugar
  • 6 tablespoons rice vinegar
  • pinch of Korean chile pepper threads

Instruction

  • Slice the peppers and onions into slivers. Remove the seeds and membranes from the peppers. In a bowl toss the vegetables with the salt. Let stand 10 minutes, then rinse and drain well.
  • Dissolve the sugar in the vinegar. Pour over the vegetables. Add the chile threads to the vegetables. Let them stand for 1 hour.
  • The pickles are ready to use. Pack in clean glass jars covered tightly and stored in the refrigerator. These will keep for about a week. Drain the liquid off before serving.