The pickles themselves are crunchy, tangy, sweet, and addictive—but don't forget about the vinegary brine they're sitting in: The chiles infuse the vinegar, which creates a balanced, spicy, and acidic liquid that can be the base of your next vinaigrette.
Ingredients
1
¼
1
4
6
Preparation
Step 1
Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.
Step 2
Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.
Leave a Review
Reviews (21)
Back to TopEasy recipe. I have yet to try them. Going to give it a day or two to pickle. Warning: I should have worn gloves when I cut the peppers. Even after many hand washings, I still can't touch my eyes without them burning.
Patti
Columbus, Ohio
7/27/2022
My new addiction. Oh my goodness, I put them on everything.
Donna
Long Beach
2/17/2021
These are truly great. Made them a few weeks ago and there’s only three or four left. Good on avocado toast, tacos, Or just straight from the brine. Super hot, but I can’t stop eating them. This is a new staple I’ll make whenever I run out, and I’ll definitely figure out something to do with the brine - it too is good on its own.
brianjmarshall
Pasadena, CA
5/27/2019
This takes literally less than 5 minutes to make and they are certainly addictive. I made them last night, put some on a toasted bagel with cream cheese for breakfast and I can still taste them in the back of my mouth. Make these.. NOW.
kermitology
Calgary, AB
4/29/2019