Active Time

　　20 minutes

　　Total Time

　　35 minutes, plus cooling time

　　These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.

　　

Ingredients

4 1/2 cups

　　2 cups white vinegar

　　1/2 cup sugar

　　2 tablespoons kosher salt

　　6 garlic cloves, halved

　　1 Fresno chile, thinly sliced into rings, seeded

　　1 pound button mushrooms, trimmed, quartered

　　1 tablespoon crushed red pepper flakes

　　

Step 1

Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

　　

Step 2

Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.

　　Cooks' Note

　　Pickles can be chilled in a resealable container for up to 3 weeks.