Red chile pepper flakes, to taste (I used Pakastani ones from Penzey’s, i.e., the hottest ones, and I throw in 1-2 tablespoons, whereas my sister would throw in maybe ¼ cup)
1 cup white vinegar (cider vinegar will work as well)
1 cup water
2 cups sugar
1 t salt
Instructions
Bring the ingredients to a boil in a medium heavy saucepan. Lower the heat to a simmer, and leave the mixture simmering for at least 15 minutes, as long as 30 minutes. Although it will thicken and reduce considerably, the thickening will not be evident until it has cooled, so take it off the heat after 30 minutes even if it still seems a bit thin.
Store in a sealed jar in the fridge. I have had mine last for months (I make a much larger quantity than above). Shake gently before using as the garlic and chile pepper flakes will settle.
Recipe by The Spiced Life at https://www.thespicedlife.com/tctctgshds/