Pickled hot chiles: a spicy homemade recipe to enjoy

Ingredients for Pickled hot chiles

• 240 ml white wine vinegar

• 50 g caster sugar

• 15 g sea salt

• 4 garlic cloves, crushed

• 6 Fresno chiles, thinly sliced crosswise into rings

How to make Pickled hot chiles

1. Combine vinegar, sugar, salt, and garlic in a small saucepan.

2. Bring the mixture to a simmer over medium-high heat, stirring until the sugar and salt have dissolved.

3. Pour the brine into a small heatproof jar or bowl and add the chiles.

4. Allow to cool completely.

Do Ahead: The chiles can be pickled up to 1 month in advance. Cover and chill in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.