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5 from 1 vote

Pickled Fresno Chilies

Prep Time10 mins
Course: Appetizer
Calories: 544kcal
Author: Gluten Free & More

Ingredients

  • ¾ - 1- pound whole Fresno chilies , washed
  • 1 bottle Marukan Genuine Brewed Rice Vinegar
  • ¾ cup water
  • ¼ cup sugar
  • 4 whole garlic cloves , peeled
  • 2 bay leaves
  • 1 tablespoon coriander seeds

Instructions

  • Pack chilies into a sterilized 1-quart jar.
  • Bring vinegar, water, sugar, garlic, bay leaves, and coriander seeds to a boil. Pour over chilies. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.

Nutrition

Calories: 544kcal | Carbohydrates: 127g | Protein: 16g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 2670mg | Fiber: 14g | Sugar: 92g | Vitamin A: 7570IU | Vitamin C: 1146mg | Calcium: 176mg | Iron: 9mg