Spicy Pickled Water Chestnuts
Spicy pickled water chestnuts are an exciting and refreshing accompaniment inspired by Asian cuisine. The crunchy texture and slightly sweet taste of water chestnuts harmonize perfectly with the vinegary pickling, making them excellent for salads, pasta dishes, and meat dishes. This recipe balances the sourness of vinegar and the sweetness of honey, while chili and garlic add extra intensity to the flavors. To make it even more special, add a little ginger or soy sauce to the marinade for an authentic Asian flavor!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the fresh water chestnuts, then peel and slice them thinly.
2
Finely chop the fresh chili pepper. Peel and halve the garlic clove.
3
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat until the honey and salt are completely dissolved.
4
Lightly crush the whole black peppercorns with the flat side of a knife to release their flavor.
5
In a clean, sealable jar, layer the water chestnut slices, then add the garlic, crushed peppercorns, chopped chili pepper, and chili flakes.
6
Pour the hot pickling liquid over the water chestnuts, gently pressing them down with a spoon to ensure they are fully submerged.
7
Let the jar cool to room temperature for about 30 minutes, then seal and refrigerate for at least 24 hours to allow the flavors to meld.
8
Use the spicy pickled water chestnuts as a condiment for salads, pasta dishes, or alongside meat dishes. They will keep in the refrigerator for 2-3 weeks.
