Quick Pickled Chilies and Garlic

[Photographs: J. Kenji Lopez-Alt]

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.

Loading text goes here What's This? OK

Quick Pickled Chilies and Garlic

About This Recipe

Yield:Makes about 1/2 cup

Ingredients

  • 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

Procedures

  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

Comments

Add a rating with your comment:

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

Previewing your comment: