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Garlic-Chile Vinegar

['7 red or green Thai chiles', '8 garlic cloves, thinly sliced', '1 (1 1/2") piece ginger, peeled, thinly sliced', '2 cups distilled white vinegar', '1 Tbsp. sugar', '1 1/2 tsp. kosher salt', 'A heatproof 1-qt. jar']

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

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