Easy pickled chili peppers

Step 1/2

• ½ cloves garlic
• 66⅔ ml water
• 8⅓ ml distilled white vinegar
• ⅓ tbsp sea salt

• saucepan
• cutting board
• knife

Smash garlic and add to a saucepan set over medium heat. Add water, vinegar, and sea salt and bring to a boil.

Step 2/2

• ½ chili peppers

• large sealable glass jar

In the meantime, slice chili pepper into rings. Add to a sealable glass jar and pour in the garlicky liquid. Tightly seal the jar and let sit at room temperature for at least 2 days before using, then store in the fridge for up to 2 weeks. You experiment with different chili peppers, vegetables, or even a variety of vinegars!

Enjoy your meal!