pickled thai chiles (and chile vinegar)

• annokset: MAKES 1 QUART

Ainekset

4 ounces fresh red Thai chiles (about 1½ cups)

1 bay leaf

1-2/3 cups apple cider vinegar

1-1/2 cups water

1/3 cup (48g) kosher salt

3 tablespoons sugar

Ohjeet

Trim the dried ends from the chile stems and discard any rotten bits. Rinse the chiles and place them in a sterilized 1- quart canning jar along with the bay leaf. Set a canning funnel over the mouth of the jar.

In a nonreactive medium saucepan, combine the vinegar, water, salt, and sugar and bring to a boil over medium-high heat, whisking to encourage the sugar to dissolve. Once the sugar has dissolved, pour the boiling brine over the chiles in the jar and allow to cool. Cover and refrigerate overnight before using.

As long as you're very careful to not cross-contaminate the jar of chiles (i.e., always use a clean utensil and don't double-dip!), they will keep indefinitely in the refrigerator.

Muistiinpanot

The pickling liquid is just as valuable as the chiles in this recipe. A spoonful or two of the chile vinegar will add a whisper of heat to sauces, vinaigrettes, roasted vegetables, and salads. But l also love the chiles themselves-they come in handy when I've forgotten, yet again, to buy a fresh jalapeño or serrano chile for a dish. Both components are now staples in my cooking. l continue to find new uses for them, and suspect you will, too.

Recipe from good things, by samin nosrat.