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Pickled Chiles

Image may contain Food and Pizza
Photo by Alex Lau

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Recipe information

  • Yield

    Makes about 2 cups

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

Preparation

  1. Step 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. Do Ahead

    Step 2

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

TagsCondimentPickleMexicanLatin AmericanSerrano ChileChileVegetableJalapeñoGarlicRoot VegetableDairy FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerMake AheadPickle & PreserveBon Appétit

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