250g Fresno chilis, sliced thin or slit lengthwise
25g garlic, smashed
200ml distilled vinegar
5g salt (2.5% vs. vinegar)
1 tablespoon coriander seeds
4 bay leaves
10 g sugar (5% vs. vinegar)
Directions
Pack the Fresno chilies in a jar. Heat remaining ingredients in a small
saucepan until boiling. Pour over the chilies. Cover with a paper towel
soaked in the brine. Let cool, then transfer to refrigerator.