I was all set to make a food and wine recipe for sweet pickled Fresno chilis when I realized it was only good for a week. I could use one of my jelly recipes, or the one shared by @Lambchop ( or is it @Lambchop53 ) called a relish, but I was hoping for something not quite as sweet, and with ring sized pieces.
Anyone have any ideas about making something like that work?
ETA This one says it lasts a month, which would be okay.
I’m almost afraid to ask, because it’s discussed with such fervor on the food safety thread, but any thoughts about garlic safety here? I know garlic in oil is a problem.
