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Spicy and Sweet Pickled Chiles

Pickled Fresno Chiles

“Spicy and sweet, these pickled chiles 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.” Sunset Magazine

Spicy and Sweet Pickled Chiles

Print This Recipe Total time Yield 1 pintSource Chef Noah von BlömPublished

The more chile seeds that go into the brine the spicier it will be. You may alternatively put the sealed jars through a heated canning process and store them in the pantry.

Pickled Fresno Chiles

Ingredients

  • 1 cup rice vinegar
  • 1 ½ teaspoon coriander seeds
  • 1 ½ teaspoon granulated sugar
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon black peppercorns
  • 7 Fresno chiles (or other similarly sized chile pepper thinly sliced into rings)

Directions

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.

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