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.
Learn about Serious Eats' Editorial Process
Updated Mar. 26, 2019
20131216-chicken-ginger-soup-1.jpg
J. Kenji Lopez-Alt

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

Recipe Facts

Cook: 30 mins
Total: 30 mins
Serves: 4 to 6 servings
Makes: 1/2 cup

Rate & Comment

Ingredients

  • 1/2 cup distilled white vinegar

  • 4 to 6 small red Thai chiles, roughly chopped

  • 24 medium cloves garlic, sliced thin

  • 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

Nutrition Facts (per serving)
27 Calories
0g Fat
5g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 27
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 197mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 4mg 22%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 81mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes