I LOVE FOOD! Especially Asian food and with it, I always have to eat some sort of chilli, whether it's sriracha sauce, gochujang sauce, wasabi, Thai sweet chilli, belachan sambal, or green chilli pickle. Recently, I made my very own batch of home-made green chilli pickle and here's how I made it.
ROVENA'S GREEN CHILLI PICKLE RECIPE
3 cups Water, boiled
1/4 lb Green Chilli
1 tsp Salt
1/2 tsp Sugar
1 cup Apple Vinegar
1 tbsp Soy Sauce
1 Jar or Container with Lid
So easy to make and so tasty to eat with noodles! Also a great topping for pizza.
|If you don't have:||You can use:|
|Soy sauce||Nothing (exclude, it's optional)|
THE CHEMISTRY OF CHILLI & PICKLES
So much chemistry goes on in the kitchen. Have you ever wondered what makes chilli spicy? The culprit is a long molecule called capsaicin you can see in the You're Hot Card.
What about the molecules in some of the other pickling ingredients?
Acetic acid is the main component of vinegar and you can see its molecular structure in the Sorry You're In A Pickle Card. Since it's an acid, it acts as an antimicrobial preservative and that is why pickles can last for quite a long time without spoiling.
The brine of the pickle also contains salt, sugar, and soy sauce. Table salt is made up of ions sodium (Na+) and chloride (Cl-) that can easily dissolve in vinegar. Speaking of salt, I love this inspirational Quote by Isak Dinesen -- "the cure for anything is salt water: sweat, tears, or the sea."
Table sugar is sucrose, a disaccharide sugar made up of two simple sugars: glucose + fructose. You can see the sugar molecule in the Hey Sugar Button.
The flavour of soy sauce is imparted by a molecule with a very long name 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (can you say that in one breath?) and you can see what it looks like in the Soy Sauce Card.
Do you like chillis and spicy condiments? What's your favourite hot sauce? If you have a chance to try out my green chilli pickle recipe, I would love to hear how it turns out.