Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.
- 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