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Quick Pickled Chilies and Garlic Recipe

J. Kenji López-Alt
Published: Last Updated:
Quick Pickled Chilies and Garlic Recipe

[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.

  • 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

Directions

  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

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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