Main Ingredients:
Small sweet potatoes: 200g; Garlic: 10g; Thai chili peppers: 3; Green chili peppers: 40g.
Seasonings:
Salt: 5g; Sugar: 10g; White wine: 5g; White vinegar: 50g; Oyster sauce: 10g; Soy sauce: 20g.
Taste: Sour and Spicy; Cooking Method: Pickling; Time: Several Days; Difficulty: Easy.
Detailed Steps for Cooking Small Sweet Potato Pickles
Wash the small sweet potatoes and dry the surface. Cut them into slices about 1 cm thick without peeling.
Add salt and sugar and stir until the sweet potatoes release water and the salt and sugar dissolve.
Add garlic, Thai chili pepper rings, and white wine and stir well. Cover and marinate for 10 minutes.
Add green chili peppers, white vinegar, oyster sauce, and soy sauce and stir well. Cut the green chili peppers into slices about 1 cm thick as well.
Fill the bottle with the mixture a little at a time and gently press it down.
Seal the bottle with a plastic bag and tighten the lid. Label the date of production and seal it with transparent tape. The pickles are ready to eat after being pickled at room temperature for 7 days. Store them in the refrigerator after opening the bottle.
