Pickled Chiles
A spicy and tangy recipe for homemade pickled serrano or jalapeño chiles, perfect for adding heat and flavor to any dish. Made with a simple brine of garlic, salt, and white wine vinegar.
4 servings
384 hr
Ingredients
- •3 cloves garlic cloves, smashed
- •2 tablespoons fine sea salt
- •¼ cup white wine vinegar
- •12 whole large serrano chiles or jalapeños
- •thinly sliced into rings
Cooking Instructions
- 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.
2880 min
- 2.
Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
20160 min
