Bacon Confit with Chiles and Pickles | James Beard Foundation

Ingredients

• 1 cup apple cider vinegar
• 3/4 cup sugar
• 1/2 cup water
• 1/4 cup sliced white onions
• 2 tablespoons salt
• 1 tablespoon sliced jalapeño
• 3/4 teaspoon turmeric
• 3/4 teaspoon yellow mustard seeds
• 1 whole clove
• 2 Kirby cucumbers, cut into 1/8-inch-thick slices
• 2 tablespoons water
• 2 tablespoons white wine
• 2 tablespoons white wine vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
• 2 Fresno chiles, seeded and cut into 1/8 inch thick slices
• 2 cups duck fat
• 1/2 pound slab bacon, cut into 1/2-inch slices
• 1 shallot, peeled
• 1 small sprig rosemary
• 1 large garlic clove, peeled
• 1 small bay leaf
• 1 bunch Thai basil or regular basil