Pickled Chiles

Directions

1. 1.

   Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.

2. 2.

   Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.