Description
Pickled Fresno chiles are bright, tangy, and slightly sweet peppers with a balanced heat. This easy homemade condiment adds a zesty kick to salads, sandwiches, pizzas, and more. Originating from California, these vibrant red peppers become even more flavorful when preserved in a simple vinegar brine. They’re not only delicious but also packed with vitamins and probiotic benefits.
Ingredients
1 cup Fresno chiles, thinly sliced
1 cup white vinegar
1 cup water
1 tablespoon salt
1 tablespoon honey or sugar
2 garlic cloves (optional)
Fresh herbs like thyme or oregano (optional)
Instructions
Prepare the Peppers: Wash and thinly slice the Fresno chiles. Remove seeds if you prefer less heat.
Make the Brine: In a saucepan, combine vinegar, water, salt, and honey (or sugar). Bring to a gentle boil until everything dissolves.
Pack the Jar: Place the sliced chiles and optional garlic/herbs into a clean, sterilized glass jar.
Add the Brine: Pour the hot brine over the peppers, fully submerging them.
Seal and Cool: Let the jar cool at room temperature before sealing and refrigerating.
Pickle Time: Let sit at least 1 week in the fridge before eating for the best flavor.
Notes
Use gloves when slicing peppers to avoid irritation.
These pickles last several months refrigerated if sealed properly.
You can substitute Fresno chiles with jalapeños or serranos using the same method.
For less spice, remove seeds and membranes before pickling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American (with Californian origin)