Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
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
- 1 Tbsp. kosher salt
- 4 garlic cloves, crushed
- 6 Fresno chiles, thinly sliced crosswise into rings
- 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.
- Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.
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