Food & Cooking Recipes Quick & Easy Recipes Quick-Pickled Chiles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 5 mins Total Time: 5 mins Yield: Makes 1/2 cup Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick. Ingredients 5 serrano or jalapeno chiles, cut into ¼-inch slices ¾ cup distilled white vinegar 1 ½ teaspoons kosher salt 1 teaspoon sugar Directions Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month. Rate it Print