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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 16 oz jar

Calories: 13 kcal per serving

Ingredients

12–16 - Fresno peppers
1 cup - White vinegar
1 cup - Water
1 tsp - Salt
1 tbsp - honey

Instructions

Wash and dry the Fresno peppers.
Make a brine by combining equal parts water and white vinegar in a small saucepan. Add salt and honey.
On medium-high heat bring the brine to a boil, stirring until the salt and honey are fully dissolved.
Pack the washed and dried peppers into clean, sterilized glass jars.
Add optional flavor enhancers like garlic cloves, peppercorns, and fresh herbs to the jars.
Place the jars in the sink to minimize mess and carefully pour brine over the peppers.
Use a utensil to remove any air bubbles and ensure the peppers are fully submerged in the brine.
Seal the jars with lids and let them cool to room temperature.
Once cooled, store the jars in the refrigerator for at least a week before enjoying them. The flavors will continue to develop over time.

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