Pickled veggies (in all forms) seems to be on everybody’s minds right now. We want to share a spicy version with you, which is perfect for any type of BBQ. Enjoy!
7 tbsp apple cider vinegar
2 tsp brown sugar
7 serrano chiles (thinly sliced)
1 tsp kosher salt
Use a bowl and whisk the vinegar, sugar and salt together until it’s all dissolved. Then add the chiles into the mix and cover with plastic wrap. Leave it in the kitchen (in room temperature) for about 2 hours and serve with your preferred BBQ food. The pickled chiles can be refrigerated for up to two weeks!
By: Linnéa Nilsson / Photo: Pexels.com