Easy pickled chili peppers

Based on 2 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

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

Ingredients

Servings:-12+
3 chili peppers
3 cloves garlic
400 ml water
50 ml distilled white vinegar
2 tbsp sea salt
Metric
Imperial

Utensils

  • saucepan
  • cutting board
  • knife
  • large sealable glass jar

Nutrition per serving

Cal
32
Protein
2 g
Fat
1 g
Carb
3 g

  • Step 1/2

    • 3 cloves garlic
    • 400 ml water
    • 50 ml distilled white vinegar
    • 2 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

    • 3 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!