Pickled Fresno Chilies
Required Special Equipment and Notes
- The ratio for this brine is 2.5% salt, 5% sugar (to vinegar)
- Source: Kenji
- 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
- slice chilies thin or slit in half lengthwise
Pack the Fresno chilies in a jar.
Heat remaining ingredients in a small saucepan until boiling.
Remove from heat and pour over the chilies.
Cover with a paper towel soaked in the brine. Let cool, then transfer to the refrigerator.