Scott Ponik, Vinegar Pickles (chiles)



  1. Combine the water, vinegar, fishsauce, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
  2. 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.