Quick Pickled Chilies and Garlic Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 26, 2019
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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.

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Recipe Facts

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Total: 0 mins
Makes: 1/2 cup

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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

Directions

  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

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