Quick Pickled Chilies and Garlic Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 26, 2019
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J. Kenji Lopez-Alt

Quick-pickled garlic and chiles are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.

Recipe Details

Quick Pickled Chiles and Garlic Recipe

Cook 30 mins
Total 30 mins
Serves 4 to 6 servings
Makes 1/2 cup

Ingredients

  • 1/2 cup distilled white vinegar

  • 4 to 6 small red Thai chiles, roughly chopped

  • 24 medium cloves garlic, sliced thin

  • 2 teaspoons kosher salt

Directions

  1. Combine vinegar, garlic, chilies, and salt in a small saucepan. Bring to a simmer over medium heat, stirring, and cook for 30 seconds. Transfer to a heat-proof container and let cool completely. Store covered in the refrigerator for up to 6 months

Nutrition Facts (per serving)
27Calories
0gFat
5gCarbs
1gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories27
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 197mg9%
Total Carbohydrate 5g2%
Dietary Fiber 1g3%
Total Sugars 0g
Protein 1g
Vitamin C 4mg22%
Calcium 33mg3%
Iron 0mg2%
Potassium 81mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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