Skip to main content
Epicurious
Bon Appétit

Pickled Chiles

Image may contain Food and Pizza
Photo by Alex Lau

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

3 garlic cloves, smashed
2 tablespoons fine sea salt
1/4 cup white wine vinegar
12 large serrano chiles or jalapeños, thinly sliced into rings

Preparation

  1. Step 1

    Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.

  2. Do Ahead

    Step 2

    Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.

TagsCondimentPickleMexicanLatin AmericanSerrano ChileChileVegetableJalapeñoGarlicRoot VegetableDairy FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerMake AheadPickle & PreserveBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.