Pickled Hot Chiles
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.
- 1 cup white wine vinegar
- 1/4 cup sugar
- a pinch Sel Magique Spicy Blend
- 4 cloves garlic crushed
- 6 medium Fresno chiles thinly sliced crosswise into rings
- Bring vinegar, sugar, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar. Pour brine into a small heatproof jar or bowl, add chiles, and let cool. Season with Sel Magique Spicy Blend.
- Chiles can be pickled 1 month ahead. Cover and chill.
- Recipe found at Bonappetit.com