- VE
- GF
- LC
- LF
Pickled Fresno
Pickled Fresno chiles make everything taste amazing. Tangy, spicy, and slightly sweet these pickled hot peppers are one of my new favorite pickled vegetables!! I find myself putting in on many different meals... sandwiches, pizza, roasted potatoes, avocado toast, grilled chicken, and black bean burgers.
Ingredients
Instructions
- Step 1
Wash and dry the Fresno peppers.
- Step 2
Make a brine by combining equal parts water and white vinegar in a small saucepan. Add salt and honey.
- Step 3
On medium-high heat bring the brine to a boil, stirring until the salt and honey are fully dissolved.
- Step 4
Pack the washed and dried peppers into clean, sterilized glass jars.
- Step 5
Add optional flavor enhancers like garlic cloves, peppercorns, and fresh herbs to the jars.
- Step 6
Place the jars in the sink to minimize mess and carefully pour brine over the peppers.
- Step 7
Use a utensil to remove any air bubbles and ensure the peppers are fully submerged in the brine.
- Step 8
Seal the jars with lids and let them cool to room temperature.
- Step 9
Once cooled, store the jars in the refrigerator for at least a week before enjoying them. The flavors will continue to develop over time.
Tips & Tricks
Per serving
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