Pickled Fresno chiles
J. Kenji López-Alt · ♥ 3.3K likes · 143.4K views · 8 min video
Read about hot peppers (chiles) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g distilled vinegar
- 4 g coriander seeds
- 2 whole bay leaves
- 2 cloves garlic
- 8 g salt
- 20 g sugar
- Fresno chilies
Combine about 400 g distilled vinegar, about 4 g coriander seeds, two bay leaves, two smashed garlic cloves, 8 g salt and 20 g sugar, and bring to a boil.
Vinegar, coriander, bay and garlic
Slit the chilies in half lengthwise, leaving them intact, so they pickle but stay versatile.
Slitting the chilies whole
- plain vinegar
Pour the boiling brine over the chilies and top off with a little plain vinegar if short.
Pouring the brine and keeping it submerged
Cover with a wet paper towel so the tops stay doused in vinegar by capillary action; close, cool and refrigerate.
Ready once cool; best after about a week, and keeps in the fridge for a very long time.
How long they keep