• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Dinner
    • Healthy Recipes
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • How-Tos
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • How-Tos
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Recipes » Pickled Fresno Chilis

    Pickled Fresno Chilis

    Published: May 19, 2023 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    A small glass jar filled with red pickled chilis.

    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.

    A bowl of red, fresno chilis, vinegar in a cup, sugar, salt and bay leaf in a small bowl.

    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.

    Left: a white bowl filled with sliced chilis. Right: sliced chilis steeping in a pot of vinegar.

    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.

    A small glass jar filled with red pickled chilis.

    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.

    Check Out More Delicious Recipes:

    • Homemade Chicken Stock
    • Marinated Roasted Peppers
    • Quick Pickled Shallots
    • Cherry Tomato Confit

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A small glass jar filled with red pickled chilis.

    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.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Servings: 20
    Calories: 12kcal
    Author: Leigh Anderson

    Ingredients

    • 1 cup water
    • ½ 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

     
    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.
     
    Storing Leftovers:
    • Pickled Fresno Chilis will stay fresh in the refrigerator for up to one month.
    •  

    Nutrition

    Calories: 12kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 352mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 32mg | Calcium: 4mg | Iron: 0.2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Cornbread Biscuits with Green Chili Sausage Gravy
    Salmon and Rice Salad with Garbanzo Beans, Feta and Mint »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

    What's for Dinner:

    • Parchment Baked Cod with Chorizo + Tomatoes
    • Steamed Clams with White Wine, Garlic and Butter
    • Blackened Shrimp with Garlic-Lime Aioli
    • Oven-Roasted BBQ Salmon
    A platter of snap pea salad. Title: "spring things" "snap pea salad"

    Winner Winner Chicken Dinner:

    • Perfectly Poached Chicken with Herbs and Olive Oil
    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy

    Privacy Policy