Ginger and Chillies Pickle

 

500 ml rice vinegar

50ml water

80ml fish sauce

4 tablespoons sugar

1/2 teaspoon salt

100 g chilli padies

7 cloves garlic

200 g young ginger, sliced thinly

 

 

1 Put vinegar, water, fish sauce, salt and sugar into a pan and bring to boil.

2 Leave to cool.

3 Pour this into a jar. Place all the rest of the ingredients into the jar. Seal with tight cover and leave aside for 4 days before serving as a condiment.