Sweet Pickled Fresno Chiles

Ingredients

• 6 ounces Fresno chiles (about 8 medium), sliced crosswise into rings
• 4 garlic cloves, crushed
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon whole black peppercorns
• 1 1/4 cups distilled white vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt

Steps

1. Pack the chiles and garlic in a 1-quart heatproof jar.
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. Add the vinegar, sugar, salt and 1 cup of water and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar and salt. Pour the hot brine over the chiles and garlic and let cool to room temperature, about 2 hours. Serve immediately or refrigerate in the brine.