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. This recipe is from Joe Beddia, the dough master behind Philadelphia's cult favorite, Pizzeria Beddia.
Recipe information
Yield
Makes about 2 cups
Ingredients
3
garlic cloves, smashed
2
tablespoons fine sea salt
¼
cup white wine vinegar
12
large serrano chiles or jalapeños, thinly sliced into rings
Need to make a substitution?
Preparation
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.
Step 2
Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
Nutrition Per Serving
For 16 servings (2 Tbsp. each): Calories (kcal) 0
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 0
Dietary Fiber (g) 0
Total Sugars (g) 0
Protein (g) 0
Sodium (mg) 135