These are the pickled Fresno chiles we use at my restaurant, Wursthall. You’ve probably seen them in some of my other videos. They are very easy to make!

250g Fresno chilis, sliced thin or slit lengthwise
25g garlic, smashed
200ml distilled vinegar
5g salt
1 tablespoon coriander seeds
4 bay leaves
10 g sugar

1. 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.