Did you know that you can pickle just about anything? Here are some of the pickling recipes from David Chang's cookbook, Momofuku:
Pickled apples; pickled Asian pears; pickled beets; pickled cantaloupe, watermelon, or other melon; pickled carrots; pickled cauliflower; pickled celery; pickled cherries; pickled crosnes; pickled fennel; pickled napa cabbage; pickled ramps; pickled sunchokes; pickled Tokyo turnips; just to name a few.
1 cup water, piping hot from the tap - I used filtered water that I heated up in my electric kettle
1/2 cup rice wine vinegar - I only use UNSEASONED, sodium-free, sugar-free rice vinegar
6 tablespoons sugar
2 1/4 teaspoons kosher salt
4 cups Thai Bird's-Eye chiles or other small (no longer than 2 inches) fresh hot chiles.
I had to make more brine to cover the chiles completely. Be sure to wash your hands after handling these little devils!
You can use these chiles in a lot of applications. Here are a few of my suggestions:
Sambals or salsas
Hot dogs, in place of those sport peppers you love
To add zing to a sauce
Roasted veggies - sliced thin and sprinkled in after roasting