|50 ml||distilled white vinegar|
|2 tbsp||sea salt|
Smash garlic and add to a saucepan set over medium heat. Add water, vinegar, and sea salt and bring to a boil.
In the meantime, slice chili pepper into rings. Add to a sealable glass jar and pour in the garlicky liquid. Tightly seal the jar and let sit at room temperature for at least 2 days before using, then store in the fridge for up to 2 weeks. You experiment with different chili peppers, vegetables, or even a variety of vinegars!