Pickled Fresno Chile Vinegar Recipes

Steps:

• Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
• Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

Steps:

• In a plastic quart container, combine the boiling water, 2 tablespoons of the vinegar and 2 tablespoons of the salt. Stir until dissolved and then let cool. Once cool, add the chiles and the garlic, and loosely cover with the lid, making sure the chiles are completely submerged. Let ferment at room temperature for 4 weeks.
• Once fermented, drain the chiles and garlic, reserving ½ cup of the pickling liquid. Transfer the chiles, garlic and reserved pickling liquid to a blender with the remaining ½ cup of vinegar and ¼ cup of salt. Blend until smooth. Return to the plastic container and seal. Let sit at room temperature for 1 week, shaking every day until homogenous.
• Keep in the refrigerator for up to 3 months, using as desired.