Pickled Chilis

If you can pickle one vegetable, you can pickle them all. We particularly like fresno chilis - medium spicy and lightly sweet - for this recipe. Use them as a salad component or as a garnish for our spicy sesame noodles.

Makes 2 cups

INGREDIENTS

½ pound chilis (any variety), sliced thinly into rings

½ cup apple cider vinegar

½ cup water

¼ cup sugar

1 teaspoon salt

METHOD

Select a heatproof container. Find one that fits the sliced chilis snugly and pack them inside. Hard to go wrong with a mason jar.

Heat the pickling liquid. In a small saucepan, bring the vinegar, water, sugar and salt to the boil. Immediately pour the hot pickling liquid over the chilis. Press the chilis down so they are fully submerged. Any extra pickling liquid will keep in the fridge almost indefinitely.

Use or store. The chilis should be ready to use after about 30 minutes, but they’re best after a couple of days. Store the pickles in the fridge for up to 3 months.