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Spicy Garlic Vinegar

Add a splash of spicy-tangy-funky condiment to soups, stews, braises, and creamy dressings to bring some heat, acid, and lots of garlic flavor.


10 garlic cloves, thinly sliced or minced
5-10 hot chile peppers (jalapenos, fresno, thia), split lengthwise (do not cut all the way through)
1 1½-inch piece ginger, peeled, thinly sliced
2 cups distilled white vinegar
1 tablespoon sugar
1½ teaspoon salt
1 tablespoon mixed peppercorns, coarsely ground
1 tablespoon mustard seed, crushed


  1. Place garlic, chilies and ginger in a jar.
  2. Bring vinegar, sugar, salt, peppercorn and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar and salt.
  3. Pour hot brine into the jar with garlic, chilies and ginger; let cool for 30 minutes.
  4. Cover and chill at least 4 hours before using.
  5. Refrigerate in an airtight container for months.