Pickled Manzano

Contributed by: Chef Katy Smith, Puesto - Irvine

Pickled Manzano

Recipe type: Yield: 5 dish toppings Prep time: Cook time: Total time:

Topping for Puesto’s Seabass Aguachile


1. YIELD – Manzano, de-seeded 1 lb2. Tap Water 2 cup3. DRY GOODS – Vinegar, Apple Cider 0 2 cup4. DRY GOODS – Salt, Kosher 0 1/4 cup5. DRY GOODS – Sugar, White Granulated 0 1/4 cup


  1. 1) Slice chiles into 1/4 in strips. Place in a large container.
  2. 2) Combine water, vinegar, salt, and sugar in a saucepan and bring to
  3. a boil. Pour over sliced chiles
  4. 3) Allow to cool. Fill a bag with water to weigh down and refrigerate.
  5. Pickles will be ready in 1 hour.
  6. 4) Once ready, place the finished product into quart size containers.
  7. Cover, label, date, refrigerate, and rotate.

Published on by

Print Friendly, PDF & Email