Hamdi Saidani Bobby Flay’s Pickled Fresno Chiles is made with white wine vinegar, sugar, kosher salt, garlic cloves, and Fresno chiles. This easy pickled chiles recipe creates a delicious condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1 cup white wine vinegar
- ¼ cup sugar
- 1 Tbsp. kosher salt
- 4 garlic cloves, crushed
- 6 Fresno chiles, thinly sliced crosswise into rings
How To Make Pickled Fresno Chiles?
- Prepare the brine: In a small saucepan, bring the vinegar, sugar, salt, and garlic to a simmer over medium-high heat, stirring until the sugar and salt dissolve.
- Add the chiles to the brine: Pour the hot brine into a heatproof jar or bowl, then add the sliced Fresno chiles.
- Cool and store: Let the chiles cool completely. Once cooled, cover and refrigerate.
Recipe Tips:
- Use fresh Fresno chiles : Fresh chiles give the best flavor and texture. Avoid using old or wilted chiles.
- Slice chiles evenly : Make sure the chiles are sliced uniformly so they pickle evenly and have a consistent texture.
- Let the brine fully cool : Allow the brine to cool before storing the chiles. This helps the chiles absorb the flavors better.
- Store in a sterilized jar : Use a clean, sterilized jar to prevent any unwanted bacteria and to keep your pickles fresh for longer.
- Refrigerate immediately : Once the chiles are cool, store them in the fridge to keep their crunch and flavor intact for weeks.
How To Store Leftovers?
- Refrigerate: First, let the leftover pickled Fresno chiles cool to room temperature. Once cooled, transfer them to an airtight container or jar and store in the refrigerator. They will stay fresh for up to 1 month.
Nutrition Facts
Amount Per Serving
- Calories: 46
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 0g
- Vitamin A: 4%
- Vitamin C: 10%
- Iron: 0%
Try More Bobby Flay Recipe:
- Bobby Flay Barbecue Sauce
- Bobby Flay Tomato Sauce Recipe
- Bobby Flay Steak Sauce
- Bobby Flay Green Chile Applesauce
- Bobby Flay Horseradish Sauce
Bobby Flay Pickled Fresno Chiles
Description
Bobby Flay’s Pickled Fresno Chiles is made with white wine vinegar, sugar, kosher salt, garlic cloves, and Fresno chiles. This easy pickled chiles recipe creates a delicious condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the brine: In a small saucepan, bring the vinegar, sugar, salt, and garlic to a simmer over medium-high heat, stirring until the sugar and salt dissolve.
- Add the chiles to the brine: Pour the hot brine into a heatproof jar or bowl, then add the sliced Fresno chiles.
- Cool and store: Let the chiles cool completely. Once cooled, cover and refrigerate.
Notes
- Use fresh Fresno chiles : Fresh chiles give the best flavor and texture. Avoid using old or wilted chiles.
- Slice chiles evenly : Make sure the chiles are sliced uniformly so they pickle evenly and have a consistent texture.
- Let the brine fully cool : Allow the brine to cool before storing the chiles. This helps the chiles absorb the flavors better.
Store in a sterilized jar : Use a clean, sterilized jar to prevent any unwanted bacteria and to keep your pickles fresh for longer.
Refrigerate immediately : Once the chiles are cool, store them in the fridge to keep their crunch and flavor intact for weeks.
Bobby Flay Pickled Fresno Chiles