Quick Pickled Chilies and Garlic
Tangy quick-pickled chilies and garlic add heat, crunch, and bright vinegar bite to bowls, sandwiches, tacos, and savory leftovers.
Prep 15 min · Cook 5 min · Total 1 hr 20 min · Makes about 1 quart
Ingredients
- 2 cups white vinegar
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 4 cloves garlic, peeled and thinly sliced
- 1/2 pound fresh chilies, stemmed and thinly sliced
Directions
- Add the vinegar, garlic, chilies, and salt to a small saucepan. Set it over medium heat and warm until it reaches a gentle simmer, stirring as it heats, then cook for 30 seconds.
- Pour the mixture into a heat-proof container and leave it until fully cooled. Cover and refrigerate for up to 6 months.