Pickled Fresno Peppers Recipe
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.
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.