Vinegar Pickles (chiles) | Recipes for Food

Scott Ponik, Vinegar Pickles (chiles)

Ingredients

1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 teaspoons kosher salt
~ 1/2 cup fishsauce
3–4 cups sliced Thai bird’s eye chiles or other small (no longer than 2 inches) fresh hot chilies

Directions

Combine the water, vinegar, fishsauce, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the chiles into a quart container (mason jar!). Pour the brine over the chiles, cover, and refrigerate. Eat immediately, however better after sat for 3 to 4 days minimum. Will last months in the fridge.