Sweet Pickled Fresno Chiles

1. 1

   Pack the chiles and garlic in a 1-quart heatproof jar.

2. 2

   In a small saucepan, toast the mustard seeds, coriander seeds, fennel seeds and peppercorns over low heat, stirring, until very fragrant, about 3 minutes.

3. 3

   Add the vinegar, sugar, salt and 1 cup of water and bring to a simmer.

4. 4

   Cook for 5 minutes, stirring to dissolve the sugar and salt.

5. 5

   Pour the hot brine over the chiles and garlic and let cool to room temperature, about 2 hours.

6. 6

   Serve immediately or refrigerate in the brine.

* Per serving · 4 servings · Values may vary.

No additional tips available.