Quick Prik Nam Som (Thai Pickled Chilies)
A simple, essential Thai condiment made of quick-pickled fresh chilies in white vinegar. The bright tang and heat perfectly cut through the richness of Thai noodle soups, fried rice, and stir-fries.
Equipment
- Cutting board
- Chef's knife
- Small saucepan
- Small glass jar with lid
Ingredients
Main
- 0.5 cups Jalapeño peppers or Thai bird's eye chilies — thinly sliced into rings (about 2 large jalapeños or 15 Thai chilies)
- 0.5 cups Distilled white vinegar — can substitute with rice vinegar for a milder flavor
- 0.5 teaspoons Granulated sugar
- 0.25 teaspoons Kosher salt
Main
| 0.5 cups | Jalapeño peppers or Thai bird's eye chilies | thinly sliced into rings (about 2 large jalapeños or 15 Thai chilies) |
| 0.5 cups | Distilled white vinegar | can substitute with rice vinegar for a milder flavor |
| 0.5 teaspoons | Granulated sugar | |
| 0.25 teaspoons | Kosher salt |
Instructions
-
Wash and thinly slice the chilies into rings. If you prefer less heat, remove the seeds from the jalapeños before slicing. Place the sliced chilies into a clean, heat-proof glass jar.
~5 minWear gloves if handling very spicy Thai chilies to prevent burning your skin. -
In a small saucepan, combine the white vinegar, sugar, and salt. Heat over medium-low heat just until the liquid is warm and the sugar and salt have completely dissolved.
~2 minDo not boil the vinegar vigorously, as breathing in hot vinegar fumes can be irritating. -
Pour the warm vinegar mixture over the sliced chilies in the jar. Ensure the chilies are completely submerged.
-
Allow the mixture to cool to room temperature. The chilies will slightly change color as they quickly pickle.
~15 minYou can use it immediately, but the flavor is best if it rests for at least 15-30 minutes.
Tips & Storage
- Pairing with Noodle Soups: Prik Nam Som is a staple on Thai tables. Spoon a teaspoon or two of both the vinegar and the chilies over dishes like Boat Noodles, Pad Thai, or Rad Na to balance the rich, savory, and sweet flavors with a bright, acidic bite.
- For extra flavor, you can add one lightly smashed garlic clove to the jar.
- If using Thai bird's eye chilies, the condiment will be significantly hotter than if using jalapeños.
- Storage: Secure the lid tightly on the jar and store in the refrigerator. It will keep well for up to 1 month. The chilies will soften over time, but the vinegar will continue to absorb their spicy flavor.