Pickled Hot Chiles

The pickles themselves are crunchy, tangy, sweet, and addictive - but don't forget about the vinegary brine they're sitting in: The chiles infuse the vinegar, which creates a balanced, spicy, and acidic liquid that can be the base of your next vinaigrette.

1 cup white wine vinegar
¼ cup sugar
1 Tbsp. kosher salt
4 cloves garlic, crushed
6 Fresno chiles, thinly sliced crosswise into rings

Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.

Do Ahead:  Chiles can be pickled 1 month ahead. Cover and chill.