Easy pickled chili peppers
saucepan, cutting board, knife, large sealable glass jar
Nutrition per serving
- ½ cloves garlic
- 66⅔ ml water
- 8⅓ ml distilled white vinegar
- ⅓ tbsp sea salt
- cutting board
Smash garlic and add to a saucepan set over medium heat. Add water, vinegar, and sea salt and bring to a boil.
- 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!