Easy pickled chili peppers
Difficulty
Easy 👌Ingredients
3 | chili peppers |
3 cloves | garlic |
400 ml | water |
50 ml | distilled white vinegar |
2 tbsp | sea salt |
Utensils
- saucepan
- cutting board
- knife
- large sealable glass jar
Nutrition per serving
32
2 g
1 g
3 g
3 | chili peppers |
3 cloves | garlic |
400 ml | water |
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!