Getting your player ready...
Great on a sandwich. From “Southeast Asian Flavors,” by Robert Dahni. Makes 2 cups (with brine).
Ingredients
1 1/2 cups distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 pound fresh green chiles, such as serranos, sliced into 1/8-inch thick rings
Directions
Whisk together vinegar, sugar and salt until dissolved. Place chiles in a glass or plastic jar that is just large enough to hold them. Pour vinegar mixture over chiles. Transfer to refrigerator to marinate for at least 3 days. These will keep for up to two months.
