Clean recipe · epicurious.com
Pickled Long Red Chiles
Pickling chiles sounds so much more difficult than it really is. For homemade, all-natural pickled chiles, simply cover them with vinegar. They soften while retaining a little bite and get even hotter while developing a headier flavor. Their acidic pop and bright heat make these my go-to condiment.
Original recipe: epicurious.com
- Yield:
- 1 servings
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Ingredients
- 2 long red (finger) chiles, sliced crosswise 1/4 inch thick
- 1 cup red wine vinegar or Japanese rice vinegar, plus more as needed
Instructions
- Put the chiles in a nonreactive container. Pour in the vinegar, adding more if needed to cover the chiles. Cover and refrigerate for at least 2 hours or up to 1 week.