Pickled Fresno Chile Vinegar Food

PICKLED CHILES

Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

Ingredients

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

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.

PICKLED RED ONIONS AND FRESNO CHILES

Pickled Red Onions and Fresno Chiles image

Provided by Food Network

Categories condiment

Time 25m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 cup distilled white vinegar
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced

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.

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