Bowl of Pickled Fresno Chilis
(click to enlarge)

Pickled Fresno Chilis


Southern California
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
**
1+ days
Must		 This delightful quick pickle is made from Red Fresno Chilis. It's a fine condiment for many cuisines - and is only a little hot - depending on how diligent your are at removing the membranes (I'm not real diligent). This recipe will fill a 3 to 3-1/2 cup jar.

1-1/2
2
2
-------
1
3/4
2
1
1
1
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#
oz
T
---
c
c

T
T
T
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Fresno Chilis (1)  
Shallot
Sea Salt (2)
-- Pickle items
Vinegar, Distilled  
Water
Bay Leaves
Coriander Seed
Peppercorns black
Sugar (3)
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Make   -   (1+ day - 55 min work)
  1. Blast CHILIS black with your Kitchen Torch. Brush off the skins under running water. A few remaining black flakes won't hurt.
  2. Cap Chilis and cut in half lengthwise. Remove cores and shake out remaining seeds. Have very good ventilation to prevent choking on the fumes.
  3. Peel SHALLOT. Cut in half lengthwise, then thin crosswise. Mix with Chilis.
  4. Mix Chilis with Salt and let stand 20 minutes or more. This will soften them a little so the fit better in the jar.
  5. Pack Chilis into an appropriate sized jar. Don't rinse and include any salt water in the pan.
  6. In a small saucepan, stir in all Pickle items. Bring to a boil and simmer about 5 minutes.
  7. Let brine cool for a minute, then pour into jar with Chilis. Tap the jar against your cutting board and twist it a few times to remove air bubbles, then top up.
  8. Cover tightly and let cool to room temperature. When cool, refrigerate. The Chilis can be used after an overnight rest in the fridge, but get better for a week or so. This pickle will keep up to 1 month in the fridge.
NOTES:

  1. Red Fresno Chilis:

      These chilis are easily found in Southern California because they have been accepted as a suitable medium hot red chili for practically every ethnic cuisine cooked here, and that's just about all of them. Korean markets are the most reliable source, but they cost less in other Asian markets. The big supermarket chains call them "red jalapenos", which they are not, and charge way too much. If you don't have Fresnos, other chilis will work too. The best substitute would be Red Anaheims (less heat), real Red Jalapeños, or Red (or orange or yellow) Bell Peppers (no heat unless you add chilis). For details see our Chilis page.

  2. Salt:

      Use a fully natural Sea Salt such as that sold in Korean markets. Table salt may contain flow agents that could make the pickle murky. Diamond Crystal Kosher salt is an alternative (other brands have flow agents) - but use nearly twice the measure as it's very fluffy.

  3. Sugar:

      Many recipes of this sort include a lot more sugar, up to 3 times as much. I don't like things too sweet, so keep sugar under control. It needs some, but I'm fine with 1 T.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9pv_fresno1 180818 ajg   -   www.clovegarden.com
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