ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Fresno Chiles

Photo: Thomas J. Story

Hands-on time 15 mins
Chill time 24 hrs

Makes 1 pint (serving size: 2 tbsp.)

Spicy and sweet, these pickles add a hit of color and flavor to burgers--and are great with any rich food, like sausages or fried chicken. If you'd like a milder pickle, slit the chiles lengthwise and remove their seeds before slicing. Chef Noah von Blöm of Arc restaurant in Costa Mesa, California, gave us the recipe.


  • 1 cup unseasoned rice vinegar
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon peppercorns
  • 7 ounces red Fresno chiles, thinly sliced

Nutrition Information

  • calories 6.7
  • caloriesfromfat 11 %
  • protein 0.2 g
  • fat 0.1 g
  • satfat 0 g
  • carbohydrate 1.5 g
  • fiber 0.3 g
  • sodium 146 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring vinegar, coriander seeds, sugar, salt, and peppercorns to a boil in a medium saucepan. Stir to dissolve sugar, remove from heat, and add chiles.

  2. Pour into a pint canning jar, cover, and let cool. Chill at least 12 hours and up to 5 days.

Arc, Costa Mesa, CA