Pickled Hot Chiles

Pickled Hot Chiles
Pickled Hot Chiles
The pickles themselves are crunchy, tangy, sweet, and addictive—but don't forget about the vinegary brine they're sitting in: The chiles infuse the vinegar, which creates a balanced, spicy, and acidic liquid that can be the base of your next vinaigrette.
  • Preparing Time: -
  • Total Time: -
  • Served Person:
Bon Appétit Condiment Pickles Chile Pepper Hot Pepper Garlic Vinegar Quick & Easy Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
  • 1/4 cup sugar
  • 1 cup white wine vinegar
  • 1 tbsp. kosher salt
  • 4 garlic cloves, crushed
  • 6 fresno chiles, thinly sliced crosswise into rings
  • Carbohydrate 39 g(13%)
  • Fat 1 g(1%)
  • Fiber 2 g(9%)
  • Protein 3 g(6%)
  • Saturated Fat 0 g(0%)
  • Sodium 663 mg(28%)
  • Calories 181

Preparation Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool. Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

Preparation Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool. Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy