Traditional recipes

Pickled Hot Chiles

Pickled Hot Chiles

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The pickles themselves are crunchy, tangy, sweet, and addictive—but don't forget about the vinegary brine they're sitting in: The chiles infuse the vinegar, which creates a balanced, spicy, and acidic liquid that can be the base of your next vinaigrette.


  • 6 Fresno chiles, thinly sliced crosswise into rings

Recipe Preparation

  • Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.

  • Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

Reviews SectionThese are truly great. Made them a few weeks ago and there’s only three or four left. Good on avocado toast, tacos, Or just straight from the brine. Super hot, but I can’t stop eating them. This is a new staple I’ll make whenever I run out, and I’ll definitely figure out something to do with the brine - it too is good on its own.brianjmarshallPasadena, CA05/27/19This takes literally less than 5 minutes to make and they are certainly addictive. I made them last night, put some on a toasted bagel with cream cheese for breakfast and I can still taste them in the back of my mouth. Make these.. NOW.kermitologyCalgary, AB04/29/19