Ingredients
- 5 small jalapeño chiles (3 oz. total)
- 5 medium-size red Fresno chiles (3 5/8 oz. total)
- 1 medium-size banana wax pepper (2 3/4 oz.)
- 2 1/4 cups white vinegar
- 1/2 cup water
- 2 large garlic cloves, smashed
Directions
- Split peppers:
Split jalapeños, Fresno chiles, and wax pepper lengthwise.
- Add peppers to jar:
Place in a 1-quart canning jar, glass bottle, or medium-size airtight container.
- Boil brine:
Bring white vinegar, water, and garlic cloves to a boil in a small saucepan over high. Remove and discard garlic cloves; immediately pour vinegar mixture over peppers.
- Cool, then chill:
Let cool completely, about 3 hours. Cover with lid, and chill at least 8 hours or up to 12 hours before using
