Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.
12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups)
2 garlic cloves, halved
1 1/2 cups white wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
How to Make It
Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.
Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temperature. Cover; refrigerate at least 1 week.