Pickled Hot Chiles

Next time you see a bunch of chiles, or cucumbers or any veggie for that matter, that looks fresh and beautiful at the farmers market or grocery store. Buy it. Force yourself to commit to a large quantity of something and you WILL pickle it. This is what happens to me every time. I buy the veggie, chilis in this case, and then they stare at me every time I open the fridge with their puppy dog eyes saying please pickle meeeeeeeeee shhhhh…haha no but seriously.
Anyways these are great on eggs, pasta, sandwiches, anything for an amazing spicy kick!!

Recipe by Tierney Larson

Makes one large mason jar of pickling liquid

Ingredients:

about 6-8 red chiles, thinly sliced

7 garlic cloves peeled

1/2 tbl fennel seeds

3 cloves

3 cardomon pods

1/2 tbl coriander seeds

2 cups water

1 cup white distilled vinegar

1 tsp sugar

2 tbl kosher salt

Place your chiles or whatever veg plus the peeled garlic into a large mason jar. On the stovetop bring the water, vinegar, salt, sugar, and spices to a boil. Carefully pour over the chiles and garlic and let come to room temp sealed with the lid. Transfer to the fridge for up to 4 months.