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
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.
Do Ahead
Step 2
Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
Recipe notes
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