Categories: Mexican

Ingredients

• 2/3 cup champagne vinegar
• 1/4 cup sugar
• 1 tsp salt
• 1 cup sliced and seeded fresh Fresno chiles

Directions

1. In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil.

2. 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.

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