Easy pickled chili peppers

Nutrition per serving

• Step 1/2

  • ½ cloves garlic
  • 66⅔ ml water
  • 8⅓ ml distilled white vinegar
  • ⅓ 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!