James Petersons Pickled Chiles Food

PICKLED CHILES

Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

Ingredients

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

JAMES PETERSON'S PICKLED CHILES

James Peterson's Pickled Chiles image

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare.

Provided by Kate Williams

Categories Side Dish Condiments and Sauces Condiment

Number Of Ingredients 6

Ingredients

About 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapeños
1 medium red onion, thinly sliced
4 cloves garlic, peeled
5 sprigs fresh thyme or marjoram
1 tablespoon coarse salt
3 cups white wine vinegar or sherry vinegar

Steps:

Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers of chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

Nutrition Facts : Calories 22 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 221 mg, Sugar 1 g, Fat 0 g, ServingSize makes 1 quart, UnsaturatedFat 0 g

PICKLED LONG RED CHILES

Pickled Long Red Chiles image

Pickling chiles sounds so much more difficult than it really is. For homemade, all-natural pickled chiles, simply cover them with vinegar. They soften while retaining a little bite and get even hotter while developing a headier flavor. Their acidic pop and bright heat make these my go-to condiment.

Yield Makes about 1 cup

Number Of Ingredients 2

Ingredients

2 long red (finger) chiles, sliced crosswise 1/4 inch thick
1 cup red wine vinegar or Japanese rice vinegar, plus more as needed

Steps:

Put the chiles in a nonreactive container. Pour in the vinegar, adding more if needed to cover the chiles. Cover and refrigerate for at least 2 hours or up to 1 week.

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