I usually preserve Kanthari Mulak / Thai birds eye chilly in Vinegar .They can later be used in salads, as topping on pizza or to make a quick chutney .I like having them just like that when the side dish is not spicy enough. One of our family friends gave me a whole bunch of Green chillies as summer came to an end .Here is how I preserved some of it.
- Green chillies - 25 to 30 big
- Vinegar - 1/2 cup
- Salt - 5 tbsp
- Water - 1/4 cup
Wash and drain the chillies .Pack them in a clean dry jar.
Boil the vinegar,water and salt together and then let it cool.
Pour the liquid into the jar with the chillies.
The chillies should be immersed in the brining liquid.
Add more vinegar and salt as needed.
In around a months time the chilly looses most of its spiciness and gets a nice sour and salty flavour from the brine .It would still retain a crunch.
It can be stored for long periods without getting spoiled.