Crisp, spicy, tangy! This Pickled Fresno Peppers Recipe is a game-changer for sandwiches and tacos. Learn how to make pickled Fresno peppers with simple steps at home.
These bright red beauties add zing to every bite. Try this Pickled Fresno Peppers Recipe today. Your fridge will thank you!
Why I Love Making This Pickled Fresno Peppers
Last summer, I found fresnos at the market. They looked fiery and fun. Pickled them on a whim. Now, my tacos never taste flat.
Family fights over the jar! Making pickled Fresno peppers feels like bottling summer heat. So easy, so rewarding.
Equipment List
- Mason jars (2 pint-sized)
- Small saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Gloves (for slicing peppers)
- Measuring cups and spoons
- Funnel (optional)
Recipe Overview
- Recipe Name: Pickled Fresno Peppers
- Servings: 20 (about 1/2 cup each)
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Course: Condiment
- Cuisine: Mexican-inspired
- Calories: 15 kcal per serving
Ingredients You Need for Pickled Fresno Peppers
- 1 lb fresh Fresno peppers (sliced thin)
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 garlic cloves (smashed)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 bay leaf
Step-by-Step Guide
1. Prep the Peppers
Wear gloves. Wash fresnos well. Slice into 1/4-inch rings. Remove stems. Pack tightly into sterilized jars. Leave 1/2 inch space at top.
2. Make the Brine
In saucepan, mix vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds and bay leaf. Bring to boil. Stir until sugar dissolves fully. About 5 mins.
3. Pour Hot Brine
Remove brine from heat. Let cool 2 mins. Pour over peppers in jars. Cover peppers completely. Push out air bubbles with spoon.
4. Seal and Cool
Wipe jar rims clean. Screw on lids tight. Let cool to room temp. About 1 hour. Shake jars gently.
5. Chill for Flavor
Place jars in fridge. Wait 48 hours minimum. Flavors meld into magic. Taste one slice—pure bliss!
6. Serve and Enjoy
Open jar. Crunch on tacos or salads. Your pickled Fresno peppers are ready to shine.
Expert Tips & Variations
- Slice thinner for quicker pickling, thicker for crunch.
- Add sliced onions or carrots for rainbow jars.
- Swap sugar for honey—sweeter tang.
- Use apple cider vinegar for fruity twist.
- Spice up with red pepper flakes for extra heat.
- Sterilize jars by boiling 10 mins first.
History or Fun Fact About the Dish
Fresno peppers started in California, 1920s. Named after Fresno city. Milder than jalapeños but pack punch.
Pickling boosts shelf life. Fun fact: Peter J. Maringer bred them from Anaheims. Now, stars in salsas worldwide!
Pairings & Complementary Recipes
Top burgers, eggs or pizza. Pairs with creamy guac or queso fresco. Try on fish tacos. Make street corn salad nearby. Love how to make pickled Fresno peppers? Whip up fresh pico de gallo too.
Occasion or Event Ideas
Great for Taco Tuesday or BBQs. Game day nachos love them. Potlucks? Bring a jar gone fast. Picnics or brunch boards. Holiday charcuterie too.
Storage and Reheating Tips
- Fridge up to 2 months in sealed jars.
- Check for bubbles; remake if needed.
- No reheating—just eat cold.
- Freeze jars up to 6 months; thaw slow.
- Keep brine-covered to stay crisp.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 15 kcal |
| Total Fat | 0g |
| Sodium | 350mg |
| Total Carbs | 3g |
| Sugars | 2g |
| Protein | 0.5g |
| Vitamin C | 20% DV |
Health Benefits
These pickled Fresno peppers pack perks. Capsaicin fires metabolism and cuts pain. Vinegar aids digestion.
Garlic boosts immunity. Low-cal crunch fights hunger. Vitamins A and C glow skin. Enjoy daily for spicy health kick!
Pickled Fresno Peppers Recipe
Ingredients
- 1 lb fresh Fresno peppers sliced thin
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 garlic cloves smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 bay leaf
Instructions
Prep the Peppers
- Wear gloves. Wash fresnos well. Slice into 1/4-inch rings. Remove stems. Pack tightly into sterilized jars. Leave 1/2 inch space at top.
Make the Brine
- In saucepan, mix vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds and bay leaf. Bring to boil. Stir until sugar dissolves fully. About 5 mins.
Pour Hot Brine
- Remove brine from heat. Let cool 2 mins. Pour over peppers in jars. Cover peppers completely. Push out air bubbles with spoon.
Seal and Cool
- Wipe jar rims clean. Screw on lids tight. Let cool to room temp. About 1 hour. Shake jars gently.
Chill for Flavor
- Place jars in fridge. Wait 48 hours minimum. Flavors meld into magic. Taste one slice—pure bliss!
Serve and Enjoy
- Open jar. Crunch on tacos or salads. Your pickled Fresno peppers are ready to shine.
Notes
- Slice thinner for quicker pickling, thicker for crunch.
- Add sliced onions or carrots for rainbow jars.
- Swap sugar for honey—sweeter tang.
- Use apple cider vinegar for fruity twist.
- Spice up with red pepper flakes for extra heat.
- Sterilize jars by boiling 10 mins first.
FAQs about Pickled Fresno Peppers
How to make pickled Fresno peppers less spicy?
Remove seeds and membranes before slicing. Use milder peppers like banana. Brine dilutes heat nicely too.
Can I can these for pantry storage?
Yes! Water bath 10 mins after boiling brine hotter. Follow USDA guidelines. Shelf-stable 1 year.
What if my peppers got soft?
Too hot brine or old peppers. Use fresh, fresnos next time. Chill quick after packing.
Are pickled Fresno peppers safe for kids?
Mild heat—fine for most. Start small. Great intro to flavors on pizza.
Where to find ingredients for pickled Fresno peppers?
Farmers markets for freshest. Grocery produce aisle works. Spices in any pantry.
Final Thoughts
Dive into this Pickled Fresno Peppers Recipe now. Tangy crunch awaits. Share your jar stories below. Happy pickling, friends!
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.