Email this Recipe

Condiments and Sauces

Quick Pickled Chilies and Garlic

Quick Pickled Chilies and Garlic

[Photographs: J. Kenji Lopez-Alt]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Quick Pickled Chilies and Garlic

Loading text goes here What's This? OK

About This Recipe

Yield:Makes about 1/2 cup


  • 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


  1. 1

    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


Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: