Pickled Fresno Chile Vinegar Recipes

PICKLED FRESNO CHILES

Pickled Fresno Chiles image

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

Ingredients

1 cup unseasoned rice vinegar
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon peppercorns
7 ounces red Fresno chiles, thinly sliced

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

Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

Ingredients

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

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

Pickled Red Onions and Fresno Chiles image

Provided by Food Network

Categories condiment

Time 25m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 cup distilled white vinegar
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced

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.

PICKLED FRESNO CHILE VINEGAR

Pickled Fresno Chile Vinegar image

Number Of Ingredients 5

Ingredients

1 cup boiling water
5 tablespoons white distilled vinegar
3 tablespoons salt
4 ounces fresno chiles
3 cloves garlic

Steps:

In a plastic quart container, combine the boiling water, 2 tablespoons of the vinegar and 2 tablespoons of the salt. Stir until dissolved and then let cool. Once cool, add the chiles and the garlic, and loosely cover with the lid, making sure the chiles are completely submerged. Let ferment at room temperature for 4 weeks.
Once fermented, drain the chiles and garlic, reserving ½ cup of the pickling liquid. Transfer the chiles, garlic and reserved pickling liquid to a blender with the remaining ½ cup of vinegar and ¼ cup of salt. Blend until smooth. Return to the plastic container and seal. Let sit at room temperature for 1 week, shaking every day until homogenous.
Keep in the refrigerator for up to 3 months, using as desired.

SPICY PICKLED PEPPERS

Spicy Pickled Peppers image

We pickle Fresno chiles (also called red jalapeño peppers) for the pasta dish Fiorentini with Guanciale, Tomato, and Spicy Pickled Peppers (page 203). It seemed silly to have you pickle just enough peppers for one dish, since they will keep, refrigerated, for at least several weeks and probably much longer. Slice the peppers and add them to grilled cheese or sliced meat sandwiches, or use them in place of the roasted peppers on the pizza with White Anchovy, Tomato, and Spicy Fresno Chiles (page 139) or the Spicy Salami, Mozzarella, and Fresno Chiles pizza (page 140). If you can wait, the peppers are even better a few days after you make them.

Yield makes 1 quart

Number Of Ingredients 7

Ingredients

4 cups white wine vinegar
2 tablespoons honey
1 teaspoon juniper berries
1 teaspoon whole cloves
2 teaspoons black peppercorns
2 dried bay leaves
3/4 pound Fresno chiles (red jalapeño peppers), rinsed, stems left on

Steps:

Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.

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