Easy pickled chili peppers

Easy pickled chili peppers

Based on 2 ratings

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
2880
min.
Resting

Ingredients

Servings2
½
chili peppers
½ cloves
garlic
66⅔ ml
water
8⅓ ml
distilled white vinegar
tbsp
sea salt
MetricImperial

Utensils

saucepan, cutting board, knife, large sealable glass jar

Nutrition per serving

Cal32
Protein2 g
Fat1 g
Carb3 g
  • Step 1/2

    • ½ cloves garlic
    • 66⅔ ml water
    • 8⅓ ml distilled white vinegar
    • tbsp sea salt
    • saucepan
    • cutting board
    • knife

    Smash garlic and add to a saucepan set over medium heat. Add water, vinegar, and sea salt and bring to a boil.

  • Step 2/2

    • ½ chili peppers
    • large sealable glass jar

    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!

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