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.

Noah von Blöm
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

hands-on:
15 mins
chill:
1 day
total:
1 day
Yield:
Makes 1 pint (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Arc, Costa Mesa, CA

Nutrition Facts

7 calories; calories from fat 11%; protein 0.2g; fat 0.1g; carbohydrates 1.5g; fiber 0.3g; sodium 146mg.
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