Pickled Green Chile Peppers

bon appétit chile pepper hot pepper pickles condiment vinegar

N/A

Makes about 2 cups

Source

Ingredients

3 garlic cloves, smashed

2 tablespoons fine sea salt

1/4 cup white wine vinegar

12 large serrano chiles or jalapeños, thinly sliced into rings

Method

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.

Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.