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
- 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.
Tried this recipe?Let us know how it was!
