Pickled Fresno Peppers
Brighten your pantry and your dishes with homemade Pickled Fresno Peppers, a fiery yet balanced condiment that delivers a punch of heat and tangy sweetness. This quick and easy recipe pairs vibrant Fresno peppers with a perfectly seasoned brine of white vinegar, water, granulated sugar, kosher salt, garlic, and peppercorns, creating a harmonious blend of flavors. Perfect for topping sandwiches, tacos, and salads or as a zesty addition to charcuterie boards, these pickled peppers are ready to enjoy in just 24 hours and can be stored in the fridge for up to a month. Whether you're a spice lover or looking to elevate your culinary repertoire, this pickling recipe is a must-try for adding depth and zest to your favorite dishes.
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Recipe Information
Ingredients
- 12 whole Fresno peppers
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 2 whole Garlic cloves
- 1 teaspoon Whole black peppercorns
Instructions
Wash the Fresno peppers thoroughly under cold water to remove any dirt.
Slice the peppers into thin rings, about 1/4 inch thick, discarding the stems and seeds if desired for less heat.
Peel the garlic cloves and smash them slightly to release their flavor.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt.
Add the smashed garlic cloves and whole black peppercorns to the saucepan.
Place the saucepan over medium heat and stir until the sugar and salt are completely dissolved. Bring the mixture to a gentle boil.
Remove the saucepan from heat and let it cool slightly for about 2 minutes.
Pack the sliced Fresno peppers into a clean, sterilized glass jar, leaving some space at the top.
Pour the hot vinegar mixture over the peppers in the jar, ensuring they are fully submerged.
Seal the jar with a tight-fitting lid and let it cool to room temperature.
Once cooled, refrigerate the pickled Fresno peppers for at least 24 hours to allow flavors to develop.
For best results, consume the pickled peppers within 1 month.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 53.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
