- 7 tablespoons apple cider vinegar
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 7 serrano chiles, thinly sliced and seeded
How to make this recipe
In a medium bowl, whisk the vinegar, brown sugar and salt until the sugar and salt have dissolved. Stir in the sliced chiles. Cover with plastic wrap and let stand at room temperature for 2 hours.
The pickled chiles can be refrigerated in the vinegar mixture for up to 2 weeks.