|Pickled Thai Dragons|
Last Fall I had an abundance of Thai Dragon Chiles and I decided to try something different. I placed sliced lemons around the side of a canning jar. Then I placed garlic cloves and bay Leaves around as well. Packed the
jar with the Thai Dragons and sprinkled more garlic and pickling spice, filled the jars with white vinegar and placed in the spare refrigerator where I keep ingredients for various ethnic cuisines.
Well, just opened them as I needed some Thai Chiles and it was too dark to go picking in the garden. Oh these are awesome!!!! Wonderful flavor, yes still hot but the lemon, garlic, etc., have permeated those chiles. Oh Yum. I will do that again this year!
From: Pacific Northwest Extension Bulletin, Pickling Vegetables
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