| 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!
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