This quick-pickle method captures the crunch and heat of fresh chilies in a balanced brine of vinegar, sugar, and salt. Unlike fermented peppers, these are ready to eat in just a few hours and will keep their snappy texture for weeks in the fridge. Ingredients

2 cloves smashed garlic, 1 teaspoon peppercorns, or a bay leaf. Instructions

The flavors will develop beautifully after , and the peppers will stay crisp and delicious for up to two months in the refrigerator.

, a vibrant and tangy condiment that adds a bright kick to everything from tacos to avocado toast. Simple Pickled Chili Peppers

Pack your sliced or slit chili peppers tightly into a clean glass pint jar along with any aromatics.

Pour the hot brine carefully over the peppers, ensuring they are completely submerged. Leave about half an inch of headspace at the top.

Let the jar sit at room temperature until cool. Fasten the lid and refrigerate.