Pickled Fresno Chiles 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 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.

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