Easy pickled chili peppers

Easy pickled chili peppers

Too few ratings

Difficulty

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

Ingredients

Servings:-12+
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
2g
Fat
1g
Carb
3g

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!