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.
Servings: 20
Calories: 12kcal
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
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.
- 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