- 3 garlic cloves, smashed
- 2 tablespoons fine sea salt
- 1/4 cup white wine vinegar
- 12 large serrano chiles or jalapeños, thinly sliced into rings
- Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
- Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.