Fresno Chile Pickle

Name: Fresno Chile Pickle
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (55 ml)
Cuisine: American
Ingredients: 1 large red Fresno chile, thinly sliced Fresno Chile; 3½ Tbsp rice vinegar (remaining from dressing recipe) (52.5 ml) Rice Vinegar; ¾ tsp kosher salt (remaining) (3.75 ml) Kosher Salt

Independent adaptation of a publicly published Rob Rubba recipe. Not affiliated with, sponsored by, or endorsed by Rob Rubba.

CONDIMENT · EGGPLANT & ROASTED VEGETABLES

In the published recipe, this is the condiment for Japanese eggplant. The same recipe pairs it with Black Garlic-Tahini Dressing, the dressing.

Rubba's quick Fresno chile pickle for roasted eggplant.

On the jar

FRESNO CHILE

Method: shake
Yield: about ¼ cup
Ingredients: 3
Jar batch: 4.85× recipe

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Ratio

RICE VINEGAR 53 ml

Ingredients

Fresno Chile1 large red Fresno chile, thinly sliced
Rice Vinegar3½ Tbsp rice vinegar (remaining from dressing recipe) (52.5 ml)
Kosher Salt¾ tsp kosher salt (remaining) (3.75 ml)

Where it sits

One of 15 pickle sauces in the catalog, with 3 ingredients against a median of 4.

The acid here is rice vinegar. In this category chefs also reach for Sherry vinegar (3 recipes), white wine (3), and white vinegar (3).

Method

Pour to the lines in order (bottom → top): RICE VINEGAR.
Add by count: 4½ FRESNO CHILES.
Season to finish: KOSHER SALT (about 1½ Tbsp).
Cap the jar and shake until emulsified.

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Keep this recipe

3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 1 star · 5 national awards

Fresno Chile Pickle★ STARRED KITCHENOn the jar: FRESNO CHILE
Chile Hot SauceNATIONAL AWARD WINNEROn the jar: CHILE HOT
Burger Special SauceNATIONAL AWARD WINNEROn the jar: BURGER
Buttermilk VinaigretteNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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Provenance

Rob Rubba works in Vegetable-forward American at Oyster Oyster; credentials include James Beard Outstanding Chef 2024; Michelin 1* (Oyster Oyster).

Originally published as Fresno Chile Pickle (Eggplant Garnish).

Adapted from a Rob Rubba recipe (Rob Rubba / Food & Wine Test Kitchen (same eggplant card as CE1)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rob Rubba / Food & Wine Test Kitchen (same eggplant card as CE1) (published as “Fresno Chile Pickle (Eggplant Garnish)”). Full citation lives in Provenance.

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