Categories: Mexican
Ingredients
- 2/3 cup champagne vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1 cup sliced and seeded fresh Fresno chiles
Directions
-
In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil.
-
Put the chiles in a heatproof container, pout the pickling liquid on top and let cool to room temp, about 1 hour. Cover and store in the fridge for up to 1 month.