Pickled Fresno Chilis
If you’re looking for a simple and flavorful way to add subtle heat to your food these zippy pickled Fresno chilis are a great option.
Native to California, Fresno chilis are a mild pepper, similar in size and shape to jalapeños, but less spicy and slightly sweeter. When pickled they add a bright, sour-spicy kick to salads, bowls, pasta, curries and so much more.
Try adding Pickled Fresno Chilis to dishes like; Coconut Milk-Braised Chicken with Harissa and Lime or Hamachi Crudo with Grapefruit and Serrano Chili.
Ingredients:
Here’s everything you need to make this recipe: Fresno Chilis, rice wine vinegar, salt, sugar and bay leaf.
Scroll to the bottom of the recipe card for ingredient notes and substitutions.
Recipe Step by Step:
Step 1. Make the Brine
In a small saucepan bring all of the ingredients, except the chilis, up to a simmer. Turn off the heat and let cool for 5 minutes.
Step 2. Steep
Pour the brine over the sliced peppers. Let cool to room temperature then store in the refrigerator for up to one month.
Tips for Making Quick-Pickles:
- Use a variety of vinegars to experiment with different flavors. White vinegar is the most common, but you can also use apple cider vinegar, red wine vinegar, or balsamic vinegar.
- Add other herbs and spices to the brine to create your own unique flavor profile. Some popular options include garlic, onion, thyme, black peppercorns, fennel seeds, etc.
- Let the pickles cool completely before storing them in the refrigerator. This will help to prevent them from becoming mushy.
- Cut the vegetables into uniform pieces so they pickle evenly.
- Quick pickles can be eaten immediately, but they will taste even better after a few days in the refrigerator.
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Pickled Fresno Chilis
Ingredients
- 1 cup water
- 1/2 cup rice wine vinegar or any white vinegar
- 1 tbsp kosher salt
- 2 tsp sugar
- 10 Fresno chilis seeds removed, sliced into thin rings
- 1 bay leaf optional
Instructions
- In a small saucepan, combine the vinegar, water, sugar, salt, and bay leaf (if using). Bring to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly.
- Pack the sliced Fresno chilis into a clean jar. Pour the brine over the chilis, making sure they are completely submerged. Let cool completely at room temperature then cover and store in the refrigerator for up to 1 month.
Notes
- Use a variety of vinegars to experiment with different flavors. White vinegar is the most common, but you can also use apple cider vinegar, red wine vinegar, or balsamic vinegar.
- Add other herbs and spices to the brine to create your own unique flavor profile. Some popular options include garlic, onion, thyme, black peppercorns, fennel seeds, etc.
- Let the pickles cool completely before storing them in the refrigerator. This will help to prevent them from becoming mushy.
- Cut the vegetables into uniform pieces so they pickle evenly.
- Quick pickles can be eaten immediately, but they will taste even better after a few days in the refrigerator.
- Pickled Fresno Chilis will stay fresh in the refrigerator for up to one month.
