Quick Pickled Peppers

These quick pickled Fresno chiles ended up being so versatile that I used the same adapted Gjelina recipe for banana peppers. Both were excellent but the latter was a real star. When peppers are given time to luxuriate in brine, the heat mellows and subtle flavor notes are enhanced which allowed the banana peppers to shine. I added these pickled condiments to sandwiches, pizzas, leafy greens, and cucumber salads. It's the layer of acid I didn't know I needed in seemingly every dish.

The peppers went fast which left me with brine that was too flavorful to throw away. I cut some straggler carrots into sticks and packed them in the respective jars - a snappy snack. Next time around, I'll probably combine the spicy Fresno chile brine with carrot ribbons for sandwiches or other pairings. They packed a punch in terms of heat.

This mild brine takes less than 20 minutes to make and is adaptable to onions, garlic, cucumbers, green beans, and no doubt many other types of produce. Pickle all the things.

General Tip

Vinegar is Eternal

I learned the hard way that snap-lock or porous lids will never forget whatever vinegar condiment they've spent time with. Jars with disposable inserts (pictured) are recommended.

Farmers | Artisans

Fresno Chiles at Flora Bella - Santa Monica Farmers Market

Tools

Ingredients

Brine

  • 1 cup filtered water
  • 3 tablespoons sauvignon blanc or Champagne vinegar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon refined sugar
  • 1 tablespoon Diamond kosher salt
  • 1 teaspoon yellow mustard seeds
  • 10 whole peppercorns

Inclusions

  • Approximately 12 Fresno chiles or 4-5 banana peppers, sliced 1/4-inch thick
  • 2 garlic cloves, thinly sliced
  • 1-2 bay leaves (depending on size - 1 if it's very large)

Instructions

  • Combine all of the brine ingredients in a non-reactive pot and bring to a bare simmer over medium heat. Promptly remove from the heat and stir to dissolve the sugar.
  • Add the garlic, sliced chiles, and bay leaves.
  • Cool at room temperature and then refrigerate in a jar. The peppers will probably last for a couple of weeks though I've never been able to keep them around that long.

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