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Pickled Fresno Chiles





Yields
Makes 1 pint (serving size: 2 tbsp.)



Hands-on
15 mins



Chill Time
1 day



Total Time
1 day 15 mins

Spicy and sweet, these pickles add a hit of color and flavor to burgers–and are great with any rich food, like sausages or fried chicken. If you’d like a milder pickle, slit the chiles lengthwise and remove their seeds before slicing. Chef Noah von Blöm of Arc restaurant in Costa Mesa, California, gave us the recipe.

su-Pickled Fresno Chiles Image




Photo: Thomas J. Story

 1 cup unseasoned rice vinegar
 1 1/2 teaspoons coriander seeds
 1 1/2 teaspoons sugar
 1 1/2 teaspoons kosher salt
 1/2 teaspoon peppercorns
 7 ounces red Fresno chiles, thinly sliced
Step 1
1

Bring vinegar, coriander seeds, sugar, salt, and peppercorns to a boil in a medium saucepan. Stir to dissolve sugar, remove from heat, and add chiles.

Step 2
2

Pour into a pint canning jar, cover, and let cool. Chill at least 12 hours and up to 5 days.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories6.7
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0g
Cholesterol 0.0mg0%
Sodium 146mg7%
Total Carbohydrate 1.5g1%

Dietary Fiber 0.3g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.