Ingredients

• 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

Instructions

1. 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.
2. Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.