Pickled Fresno Peppers:
Must try pickled Fresno Peppers that’ll have you eating them out of the jar!
Yield: 1 pint
1 C unseasoned rice vinegar
1 ½ tsp coriander seeds
1 ½ tsp sugar (or skip if you're cutting out sugar!)
1 ½ tsp kosher salt
½ teaspoon peppercorns
5 red Fresno peppers, thinly sliced
- Bring all ingredients except peppers up to boil, stir to ensure sugar has been dissolved.
- Then put peppers into a canning jar and add boiled vinegar mixture on top, close and let cool.
- Let chill in fridge and enjoy!
Quick tip: Let peppers sit for 48 hours for a better more pickled flavor
Quick tip: The sugar can be subbed out for honey for a more natural flavor
Fresno Pepper Note: The Fresno pepper is often confused with a jalapeño but contains thinner walls and often milder heat. It can be used in most recipes calling for jalapeño or serrano peppers. You could also make this recipe with jalapenos or serrano peppers if desired!