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Pickled Chiles

['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.

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