These quick pickled Fresno chiles ended up being so versatile that I used the same adapted Gjelina recipe for banana peppers. Both were excellent but the latter was a real star. When peppers are given time to luxuriate in brine, the heat mellows and subtle flavor notes are enhanced which allowed the banana peppers to shine. I added these pickled condiments to sandwiches, pizzas, leafy greens, and cucumber salads. It's the layer of acid I didn't know I needed in seemingly every dish.
The peppers went fast which left me with brine that was too flavorful to throw away. I cut some straggler carrots into sticks and packed them in the respective jars - a snappy snack. Next time around, I'll probably combine the spicy Fresno chile brine with carrot ribbons for sandwiches or other pairings. They packed a punch in terms of heat.
This mild brine takes less than 20 minutes to make and is adaptable to onions, garlic, cucumbers, green beans, and no doubt many other types of produce. Pickle all the things.
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