Quick Pickled Chilis
1. Slice 8 oz of Fresno chilis into 1/8 in rounds and place in small mason jar.
2. Combine 1 cup rice vinegar, 1 tablespoon salt, 1 teaspoon dill seed, and 1 teaspoon fenugreek seeds in a saucepan and bring to simmer.
3. Pour mixture over chilis and place into an ice bath until cool to the touch, then place in refrigerator to store indefinitely.
