Pickled Green and Red Peppers

Pickled peppers or commonly known as chilies is one must-have side dish to compliment Chinese dishes such as stir-fried noodles, flat rice noodles (popularly known as kway tiaw), rice vermicelli noodles (known as beehoon) and so forth.  This recipe "Pickled Jalapeno Peppers" by Pastry Chef Anna Olson seemed to interest me, thus I decided to try a hand on it.  Though it is slightly different from our normal Chinese pickled chilies, but the outcome is interestingly yummy.  Here's to share...

Ingredients:
12 fresh green and red chilies (washed and sliced)
250ml white vinegar
250ml water
100g granulated sugar
10g salt
60g red onions (peeled and thinly sliced)
1 clove garlic (peeled and thinly sliced)
2g coriander seeds (I omit)

Methods:

1. Place sliced chilies into a jar.
2. In a saucepan bring vinegar, water, sugar, salt, onion, garlic and coriander seeds (if using) up to a boil over high heat. Switch off heat.
3. Pour the sauce ingredients over the chilies and let them cool at room temperature.
4. Cover the jar until ready to use. These chilies can be enjoyed right away or will keep for 3 months in the refrigerator.