Pickled Fresno Chile Vinegar Recipes
PICKLED FRESNO CHILES
Spicy and sweet, these pickles 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. Chef Noah von Blöm of Arc restaurant in Costa Mesa, California, gave us the recipe.
Provided by Noah von Blöm
Time P1DT15m
Yield Makes 1 pint (serving size: 2 tbsp.)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 6.7, Carbohydrate 1.5, Cholesterol 0.0, Fat 0.1, Fiber 0.3, Protein 0.2, Sodium 146
PICKLED CHILES
Provided by Michael Symon : Food Network
Time 45m
Yield about 2 quarts
Number Of Ingredients 10
Steps:
- Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
PICKLED RED ONIONS AND FRESNO CHILES
Steps:
- Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
- Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.
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