Garlic-Chile Vinegar

From the kitchen of Carly

A fiery condiment that transforms simple vinegar into something addictive. Thai chiles, ginger, and sliced garlic steep in hot brine, creating a sharp, garlicky heat perfect for brightening grains, roasted vegetables, or any dish needing backbone. Make it ahead and let flavors deepen.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 17 red or green Thai chiles
  • 18 garlic cloves, thinly sliced
  • 11 (1 1/2") piece ginger, peeled, thinly sliced
  • 12 cups distilled white vinegar
  • 11 Tbsp. sugar
  • 11 1/2 tsp. kosher salt
  • 1A heatproof 1-qt. jar

Instructions

  1. Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.

  2. Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.