Pickled Fresno Chiles

Ingredients

10 Fresno chiles

200 ml distilled vinegar

1 tbsp coriander seeds (whole)

4 large bay leaves

2 cloves garlic, peeled and smashed (25g)

5 g salt

10g sugar

Directions

Slice chiles*, place in a Mason jar and set aside.

Combine all other ingredients in a small saucepan and bring to a boil.

Add liquid with spices to jar. Be sure to completely submerge the chiles in the liquid. Seal and store in the refrigerator once cooled.

Notes

You can also leave the chiles whole, in which case you can slice a slit lengthwise in each.