Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 2 cups

How to Make It

Step 1    

Pack the chiles and garlic in a 1-quart heatproof jar. 


Step 2    

In a small saucepan, toast the mustard seeds, coriander seeds, fennel seeds and peppercorns over low heat, stirring, until very fragrant, about 3 minutes. Add the vinegar, sugar, salt and 1 cup of water and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar and salt. Pour the hot brine over the chiles and garlic and let cool to room temperature, about 2 hours. Serve immediately or refrigerate in the brine.

Make Ahead

The pickled chiles can be refrigerated in the brine for 3 days.


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