Pickled Fresno Peppers
This recipe is a direct result of my habit of watching "Beat Bobby Flay". The chef uses pickled Fresno chiles frequently in competition, for their bright, sweet-tart flavor and…
Directions
- 1
Make the Brine: In a small pot, combine the water, vinegar, salt, sugar, and garlic (if using). Bring the liquid to a boil over medium-low heat, stirring until the salt and sugar dissolve.
- 2
Prep the Chiles: Slice your Fresno chiles into thin rings.
- 3
Pour and Cool: Pack the chile rings into a clean glass jar. Pour the warm brine over the top, making sure the chiles are fully submerged.
- 4
Chill and Let Them Pickle: Let the jar cool to room temperature, then cover and refrigerate. They’ll be ready to eat in 24 hours and get even better over time!
A Fork in the Road
For a fun twist, add a 1/4 cup of grenadine to the brine, adding additional sweetness and tartness.
Pairs Well With
Published September 3, 2025