“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
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.
- 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)
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.