---
title: Quick Pickled Chiles and Shallots
servings: 4
source:
  name: Rainbow Plant Life High Protein Meal Plan 1
  author: Nisha Vora
tags: [basics, quick, pickled, chiles, vegan, meal-prep]
---

Prepare: @Fresno chile peppers or jalapeño pepper{1-2}(see Note), @large shallot{1}, @distilled white vinegar{0.5%cup}, @pure maple syrup{1.5%tbsp}, @Kosher salt.

Thinly slice the chile pepper(s) and shallot (a mandoline is fastest). Add them to an 8-ounce (250 mL) jar for which you have a lid. Add the vinegar, maple syrup, and a couple pinches of salt. Push down the pepper and shallot slices to submerge in the liquid. If not submerged, add a bit more vinegar.

Seal, shake the jar to combine, and set aside to macerate (or for at least 15 minutes). Gently shake the jar a few times or stir with a spoon for even distribution.

Label and store the sealed jar in the fridge for 1 to 2 weeks.

> For a mild version, use just 1 pepper, or remove the membranes and seeds from the peppers. For totally mild, replace the peppers with another 1 large shallot.