Wash Fresno chiles thoroughly under clean water. Slice them into thin rounds using a sharp knife carefully.

Sterilize a glass jar using hot water. Let it dry completely before adding ingredients for safe storage.

Place sliced Fresno chiles into the jar evenly. Add garlic slices for extra flavor and aroma inside.

Add black peppercorns, mustard seeds and bay leaf. These spices add depth and balance to the pickling flavor.

Pour vinegar, water, sugar and salt into a saucepan. Stir well until sugar and salt dissolve completely.

Bring the liquid to a gentle boil. Stir occasionally so everything blends smoothly and evenly together.

Carefully pour hot liquid into the jar. Make sure all chiles are fully covered with pickling brine.

Tap the jar lightly on the counter. This helps remove trapped air and ensures proper preservation.

Let the jar cool at room temperature. Do not close tightly until it reaches room temperature.

Close the lid tightly once cooled. Store in the refrigerator for best flavor and freshness.

Let chiles rest at least 2–4 hours. Overnight resting gives stronger and deeper pickled flavor.

Use pickled Fresno chiles on tacos, burgers, eggs or grilled meats for extra spicy tangy flavor.