Chinese Pickled Peppers Quick Pickled Pao Jiao

Pao Jiao (泡椒), known as Sichuan pickled chili peppers, are a small, sour, and spicy pickled pepper commonly used in cooking Sichuan dishes to add a salty sour flavor. In Sichuan province, people use the locally grown Er Jing Tiao chilis (二荆条, or Two Golden Strips) and ferment them to make pao jiao. Traditionally, they ferment them in a cool place for a long period of time. But it’s summer right now, and few of us have a place to leave our pickled peppers out like that. Plus, why wait all that time, when you can use a quick pickle recipe for pao jiao instead?

A modernized Pao Jiao recipe

Since Er Jing Tiao chilis are hard to find in the US, I’ve made my quick pickle pao jiao recipe with jalapeno peppers. Those are much easier to find here in the States. We tested the recipe with a few different types of peppers and found that jalapenos have the right spice level and a nice texture. But do feel free to experiment with other types of peppers as long as they are not too spicy (avoid Thai bird eye chili and serrano chilis). With my simple method, you’ll be able to enjoy these in just 24 hours!

Ingredients

Vinegar

I used Chinese white rice vinegar because it adds a sharp and bright flavor. It’s somewhere between the fruity mild Japanese rice vinegar (the pale yellow-colored type) and the pungent distilled vinegar. If you do not have Chinese white rice vinegar, do feel free to use distilled vinegar or Japanese rice vinegar (or a combination of both) instead. The result will have a different note but taste delicious nonetheless.

Liquor

The traditional way to make Chinese pickled peppers is to use baijiu (白酒). It’s a clear and potent Chinese liquor that is usually distilled from fermented sorghum and/or other grains. It is similar to vodka though it comes off even stronger, running between 80 and 120 proof. It helps to preserve the peppers better and it adds a rich umami to the brine. You may not be able to find baijiu easily depending on where you live, so you can use your favorite non-flavored vodka instead.

How to cut the peppers

In the recipe below I included two cutting methods. Although my personal favorite is the one that cuts the peppers into long strips. It makes it easier to deseed the peppers and pack them together better so you can pickle more peppers in a jar, and it yields a crisper texture. On the other hand, you can slice the jalapenos into circles if you like how that looks. NOTE, it’s very important to deseed the peppers, no matter what cutting method you choose. Otherwise the brine will end up extremely spicy and produces a pickle that’s too spicy for regular snacking. To cut the peppers into strips:

Slice off the stems and halve the peppersFurther cut them into quartersLay the pepper pieces flat and remove the seeds

If you cut the peppers into rounds, you will need to slice off the stems and then fish out the seeds using a small knife or your fingers. You can further remove the seeds after you slice the peppers. I made a batch without deseeding the peppers. They ended up so spicy that I could only use one piece at a time and dice them very tiny to add to my noodles!

Cooking process

To get the quick pickle going:

Pack the peppers into a jar and add the aromatics and seasoningsBring the vinegar and water to a boilPour the hot liquid over the peppers until submergedOnce cooled, seal the jar and store it in the fridge overnight

Simply make them in small batches like this and you can enjoy them after a day, any way you like.

Note on container and brine quantity

I used a 16-oz (473 ml) Ball Jar and the recipe made a batch using 8 jalapeno peppers. If you don’t have a heat-proof jar, you can use any sealable container for this recipe. Simply pack the peppers as tightly as possible and pour the brine over them for marinating. When they’re ready, you’ll enjoy a balance of flavors with a mild saltiness, sourness, and fragrance that harmonize the spiciness of those jalapeno peppers. It gives you an interesting taste with far less sodium than in the jarred pickled jalapenos you’ll see on the shelves at the grocery store.

How to use Chinese pickled peppers

Try them on tacos, sandwiches, noodle soups, and rice. I love chopping them up to use in stir-fry sauces for extra spice. They are delightful to enjoy by themselves, or you can simply use them as a condiment to season steamed rice or plain congee. When you use the peppers as a topping, you might want to further slice them into small bits for a better texture. Try to use the peppers in these recipes below:

Leftover Ham Banh Mi Sandwich (Quick & Easy)Real Deal Sesame NoodlesCurry Noodle Soup with Popcorn ChickenVegetable Fried Rice

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