Pickled Chiles

4 ingredients
2 steps

Ingredients

  • 3 garlic cloves, smashed
  • 2 tablespoons fine sea salt
  • 1/4 cup white wine vinegar
  • 12 large serrano chiles or jalapenos, thinly sliced into rings

Directions

  1. 1
    Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
  2. 2
    Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.

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