Quick Pickled Chiles and Shallots

🥘 Ingredients

• Fresno chile peppers or jalapeño pepper 1-2
• large shallot 1
• distilled white vinegar ½ cup
• pure maple syrup 1 ½ tbsp
• Kosher

1. 1

   Prepare: Fresno chile peppers or jalapeño pepper , large shallot , distilled white vinegar , pure maple syrup , Kosher salt.
2. 2

   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.
3. 3

   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.
4. 4

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