PICKLED HOT CHILES
- 1 cup white wine vinegar
- ¼ cup sugar
- 1 Tbsp. kosher salt
- 4 garlic cloves, crushed
- 6 Fresno chiles, thinly sliced crosswise into rings
- 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.
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