Pickled Fresno Peppers
Add a tangy, vibrant kick to your meals with this quick and easy Pickled Fresno Peppers recipe! Featuring the perfect balance of heat and sweetness, these homemade pickles are crafted with fresh Fresno peppers, white vinegar, and a touch of sugar for a flavor-packed condiment that steals the spotlight. Infused with smashed garlic cloves and whole black peppercorns, each bite is bursting with bold, aromatic accents. Ready in just 20 minutes of prep and cook time, this recipe is a must-have for anyone looking to elevate tacos, sandwiches, charcuterie boards, or salads. Whether you're a spice lover or simply seeking to brighten up your dishes, these refrigerator pickles are your new go-to. Save this simple recipe and never settle for store-bought again!
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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
Directions
Step 1
Wash the Fresno peppers thoroughly under cold water to remove any dirt.
Step 2
Slice the peppers into thin rings, about 1/4 inch thick, discarding the stems and seeds if desired for less heat.
Step 3
Peel the garlic cloves and smash them slightly to release their flavor.
Step 4
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt.
Step 5
Add the smashed garlic cloves and whole black peppercorns to the saucepan.
Step 6
Place the saucepan over medium heat and stir until the sugar and salt are completely dissolved. Bring the mixture to a gentle boil.
Step 7
Remove the saucepan from heat and let it cool slightly for about 2 minutes.
Step 8
Pack the sliced Fresno peppers into a clean, sterilized glass jar, leaving some space at the top.
Step 9
Pour the hot vinegar mixture over the peppers in the jar, ensuring they are fully submerged.
Step 10
Seal the jar with a tight-fitting lid and let it cool to room temperature.
Step 11
Once cooled, refrigerate the pickled Fresno peppers for at least 24 hours to allow flavors to develop.
Step 12
For best results, consume the pickled peppers within 1 month.
Nutrition Facts
| Serving size | (1056.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 368.9 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1819.4mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 53.9g | |
| Protein 10.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.3mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 2064.6mg | 0% |
Source of Calories