Pickled hot chiles: a spicy homemade recipe to enjoy
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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These pickled hot chiles are a vibrant and zesty addition to any meal, bringing a delightful kick to your dishes. Combining the sharpness of white wine vinegar with the sweetness of caster sugar and the depth of crushed garlic, this vegan recipe transforms fresh Fresno chiles into a tangy condiment that’s both versatile and easy to prepare.
Ideal for enhancing a variety of dishes, from tacos to salads, these pickled chiles offer a wonderful balance of heat and flavour. Whether you're looking to spice up a family dinner or create an exciting topping for your next gathering, this recipe is perfect for those seeking to add a homemade touch to their cooking. Enjoy them straight from the jar or as part of a vibrant platter.
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Ingredients for Pickled hot chiles
240 ml white wine vinegar
50 g caster sugar
15 g sea salt
4 garlic cloves, crushed
6 Fresno chiles, thinly sliced crosswise into rings
How to make Pickled hot chiles
Combine vinegar, sugar, salt, and garlic in a small saucepan.
Bring the mixture to a simmer over medium-high heat, stirring until the sugar and salt have dissolved.
Pour the brine into a small heatproof jar or bowl and add the chiles.
Allow to cool completely.
Do Ahead: The chiles can be pickled up to 1 month in advance. Cover and chill in the refrigerator.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
30 Oct 2025 | Originally published
Autores:
UK recipe editors
Revisado por expertos
UK recipe editors
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