Pickled Fresno Chiles

• 1 cup (240 ml) white wine vinegar
• 3 Fresno chiles, thinly sliced about ⅓ inch (3 mm) thick

In a small, nonreactive saucepan, bring the vinegar and ½ cup (120 ml) water to a boil. Stir in the chiles and cook until they turn translucent but remain a bit crunchy. Set aside to cool. The chiles in their liquid will keep stored in an airtight jar in the refrigerator for a week or two—I like adding them to scrambled egg tacos for breakfast.