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.
I love pickles of all kinds!! And my refrigerator often boasts pickle carrots, serrano peppers, pineapple, banana peppers, and dykon radish. But these fresno chilis might be one of my most used, second only to pickled red onions which I put on almost everything.
Tips, tricks, and alterations-
- Place the jars in the sink to minimize mess when you are pouring the pickling liquid over the sliced peppers.
- Can't find Fesno's- ok if you can't find Fesno peppers, I am not going to lie, you are missing out and I suggest you keep looking, try different grocery stores, its worth it! But don't be afraid to use this same method with other kinds of peppers: jalapenos, serranos, habanero
- Honey substitute- for a vegan option use sugar or agave
- Vinegar- I use white or apple cider vinegar for these chile. I do not have a preference I grab whatever is closer to me. You can you rice vinegar too which will give a slightly different and sweet taste.
- The super lazy (but still delicious) instructions- the recipe card has my standard quick pickling method of vegetables, but there is an even easier short. I learn from Ottolengeis Test Kitcken, "Extra Good Things", that you can marinate the Fresno chilies in just straight vinegar at room temperature. I was amazed at how easy a tasty this one-step method is! (Also that book is filled with tons of flavor boasting recipes you should really check out)
- Add more flavors: try adding fennel seeds or cloves of garlic.
Fresno Peppers
Originating in Fresno, California, these peppers are often mistaken for red jalapeños due to their similar appearance. However, Fresno peppers have thinner walls, making them slightly sweeter and less hot than their jalapeño counterparts. This milder heat profile, combined with its vibrant red color, makes them an ideal candidate for pickling.
The Pickling Process
Pickling is a preservation method that involves immersing food in a solution of vinegar, water, salt, and sometimes sugar. The result is a tangy, often slightly sour, and perfectly preserved treat that can be enjoyed year-round. Here's a basic overview of how you can pickle Fresno peppers:
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.
How to use Pickled Fresno Peppers (on everything)
Pickled Fresno Peppers are an incredibly versatile ingredient that can elevate a wide range of dishes. Here are a few creative ways to incorporate them into your culinary endeavors:
- Taco Toppers: Add a zesty kick to your tacos, burritos, or quesadillas by layering in some pickled Fresno peppers. Their tangy flavor complements the richness of meats and the creaminess of cheese.
- Salad Stars: Toss a handful of pickled Fresno peppers into your salads for a burst of color and flavor. Their tanginess can balance out the sweetness of fruits and the earthiness of greens.
- Sandwich Enhancers: Upgrade your sandwiches and burgers by placing a few pickled Fresno pepper slices between the layers. The contrast between the heat of the pepper and the other ingredients is truly delightful. Perfect with black bean burgers and kafta wraps.
- Garnish Greatness: Use pickled Fresno peppers as a vibrant garnish for soups, stews, and even grilled meats. They add a pop of color and a tangy kick that can transform a simple dish into something extraordinary.
- Pizza: these babies are so good on pizza!!
More Flavor-Boosters
My go-to flavor boosters, like this Pickle Fresno, are an effortless solution for preparing delicious meals in the kitchen. With a handful of sauces and spreads readily available in the refrigerator, I can whip up mouthwatering dishes with minimal planning or effort.
Adding flavor boosters to your meals can transform even the most basic dish into an amazing dinner. From herb tahini sauce and pickled pineapple to roasted cherry tomato relish and refreshing citrus salad dressing, these easy-to-prepare condiments can elevate the flavor profile of any meal. The rich and nutty taste of pesto vinaigrette dressing can enhance the flavor of pasta, sandwiches, and salads, while whipped feta can add a rich base for roasted carrots and black lentils.
If you’ve tried this Pickled Fresno recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Pickled Fresno
Ingredients
- Fresno peppers 12-16
- 1 cup White vinegar
- 1 cup Water
- 1 teaspoon Salt
- 1 tablespoon honey
- small heatproof jar 10-16 oz
- Instructions:
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.
Chris says
Hi can these be water bathed for longer storage?
Nora Bourdeau says
I have not tried a water bath and I have not seen about recipes for it in the ball canning books. I will have to do a little more research. A water bath would also softened the pepper a little but still might be great.