Quick-Pickled Chiles

quick pickled chiles
Photo: Louise Hagger
Prep Time:
5 mins
Total Time:
5 mins
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.


  • 5 serrano or jalapeno chiles, cut into ¼-inch slices

  • ¾ cup distilled white vinegar

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon sugar


  1. Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

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