Pickled chiles are a versatile pantry staple, and they can be used to add a kick to just about anything: eggs, vinaigrettes, dipping sauces, and one of my favorite recipes in this book, Thai Noodle Salad with Bacon, Chiles, and Basil. They will keep for weeks, properly stored, in the refrigerator, and they take all of five minutes to make. I remove them from the brine and thinly slice crosswise before serving.
In a small nonreactive saucepan, combine the vinegar,
Put the chiles in a glass jar with a tight-fitting lid or a nonreactive container with a lid. Pour the warm vinegar mixture over them, seal the jar, and refrigerate for at least 1 hour and preferably 24 hours before using. The pickled chiles will keep, in an airtight container in the refrigerator, for up to 3 months.
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