When it comes to Chilies there are more than you can imagine or do anything with especially the hot ones and while the debate rages over the hottest in the world, which is the Carolina Reaper at 2.5 million on the Scoville scale, I prefer the lesser hot ones because I like to actually taste my food rather than sweat like a pig in a marathon.
Now don’t misunderstand me I admire those who can gobble up really really hot peppers without batting an eye I just don’t happen to be one of them which is why I like Fresno’s….. they are only a little bit hotter than Jalapenos but, to me at least, they are a lot tastier and I was extremely happy to find them at a local garden center and even happier when they ripened.
With this particular bunch I decided a quick pickle was in store and since I don’t do it that often a quick Internet shift search showed that indeed it is a QUICK pickle.
Here’s how we do this one.
- 7 fresh Fresno chilies – sliced into rings
- 1/2 cup Rice vinegar
- 1 cup White vinegar
- 1 cup Water
- 6 Garlic cloves – Peeled
- 4 – 5 Fennel fronds
- 2 tablespoons Mustard seed
- 2 tablespoons Sea salt
- 2 tablespoons Peppercorns
- 2 teaspoons Sugar
Putting it all together:
- Place the pepper rings, garlic and fennel fronds in a large container with a tight fitting lid.
- Put all the remaining ingredients in a medium saucepan and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and let cool for about 10 minutes.
- Pour the pickling liquid into the jar, seal and refrigerate.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time…….