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Pickled Fresno Chilies

Required Special Equipment and Notes

  • The ratio for this brine is 2.5% salt, 5% sugar (to vinegar)
  • Source: Kenji

Ingredients

  • 250g Fresno chilies, sliced thin or slit lengthwise
  • 25g garlic, smashed
  • 200ml distilled vinegar
  • 5g salt
  • 1 tablespoon coriander seeds
  • 4 bay leaves
  • 10g sugar

Prep

  • slice chilies thin or slit in half lengthwise

Directions

  1. Pack the Fresno chilies in a jar.

  2. Heat remaining ingredients in a small saucepan until boiling.

  3. Remove from heat and pour over the chilies.

  4. Cover with a paper towel soaked in the brine. Let cool, then transfer to the refrigerator.

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