Quick-Pickled Chiles

Ingredients

1 pound (450 g) mixed fresh chiles (play with colors and heat levels)

5 garlic cloves, smashed and peeled

3 or 4 sprigs thyme

1½ cups (360 ml) water

½ cup (120 ml) rice vinegar

1 tablespoon white wine vinegar

5 tablespoons (65 g) sugar

1 tablespoon plus 1 teaspoon kosher salt

Directions

Find a jar (with a lid) that's large enough to hold all the chiles plus 2 cups (480 ml) liquid. Wash the jar and lid in hot soapy water and rinse well. Core, seed, and slice or chop the chiles and put them in the jar, along with the garlic and thyme sprigs. Pack down lightly. Bring the water, rice vinegar, white wine vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve the sugar and salt. Pour the liquid over the chiles to cover. Screw on the lid and let cool at room temperature, then refrigerate for at least 2 days before using. The chiles (in the pickling liquid) will keep in the fridge for up to a couple of months.

Notes

Makes about 12 ounces (360 g) chiles, plus brine

Book uses as a pizza topping