Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- 1/2 cup distilled white vinegar
- 24 medium cloves garlic, sliced thin
- 4 to 6 small red Thai chilies, roughly chopped
- 2 teaspoons kosher salt
Combine vinegar, garlic, chilies, and salt in a small saucepan. Bring to a simmer over medium heat, stirring, and cook for 30 seconds. Transfer to a heat-proof container and let cool completely. Store covered in the refrigerator for up to 6 months