Pickled Chiles Food

PICKLED CHILIES

Steps:

• Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
• In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.

PICKLED FRESNO CHILES

Steps:

• Bring vinegar, coriander seeds, sugar, salt, and peppercorns to a boil in a medium saucepan. Stir to dissolve sugar, remove from heat, and add chiles.
• Pour into a pint canning jar, cover, and let cool. Chill at least 12 hours and up to 5 days.

PICKLED RED ONIONS AND FRESNO CHILES

Steps:

• Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
• Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

QUICK-PICKLED CHILES

Steps:

• Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

PICKLED HOT CHILES

Steps:

• Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.
• Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

HOW TO MAKE PICKLED CHILES

Steps:

• Separate out bad chiles. Because the oil from the chiles can irritate your skin and eyes, wear plastic gloves when handling your chiles and wash your hands after handling chiles barehanded. Remove limp, spotted, and soft chiles. Crisp, firm, fresh peppers will yield the best pickled chiles.
• Cut the chiles and remove the seeds. Use a knife to remove the tops of the chiles. Slice them in your preferred fashion. Transfer the sliced chiles to a colander and rinse them under warm water. When most of the seeds have been removed or washed into the bottom of the colander, place the chiles and colander off to the side.
• Combine pickling ingredients in a mixing bowl. Heat your water in a kettle or pot until it is lightly boiling. Add the water and all other ingredients to a suitable mixing bowl. Stir the mixture with a wooden spoon until the sugar completely dissolves.
• Add chiles and the pickling mixture to the jar. Insert the chiles into a sterilized jar. Pour the pickling mixture into the jar with the chiles. Leave at least a half inch (1.3 cm) of space between the mixture and the top of the jar. Jars can be sterilized by boiling them in water for 10 minutes. Submerge the jars completely. Use tongs to prevent getting burned by hot water or jars. In this fashion, sterilize lids in nearly boiling water.
• Allow the jar to cool before fastening its lid. Jars filled with the heated pickling mixture may cause burns if touched. Place these in a safe, out of reach location where children, other adults, and pets won't have access to them.
• Refrigerate your pickled chiles and enjoy. When the lid has been fastened to the cooled jar, store it in the refrigerator. Wait at least an hour before eating the chiles. Chiles may lose spiciness over time. Eat your pickled chiles within a week for a more intense flavor. Wait at least a week for milder pickled chiles.

PICKLED GREEN CHILE

Steps:

• Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
• Add some of the garlic and peppercorns to small, sterilized jars.
• Put the chile in the jars and cover with the liquid.
• Add the rest of the garlic and peppercorns to each jar.
• Cover tightly and refrigerate for 3 days before using.
• Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.

PICKLED CHILLIES

Steps:

• Thinly slice the chillies. If you don't want your pickled chillies to be too spicy, you can rinse them in a colander with warm water to remove some of the seeds.
• Place the chillies into a small sterilised jar.
• Mix the remaining ingredients in a small jug and pour into the jar over the chillies.
• Cover the jar and keep in the fridge.

PICKLED HABANEROS

Steps:

• Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.
• Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.
• In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.

PICKLED CHILES

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.

QUICK-PICKLED CARROTS WITH CHILES AND CUMIN

Steps:

• Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
• In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
• Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.

QUICK PICKLED CHILLIES

Steps:

• Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.
• In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.
• Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar.
• Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a 1/4" gap from the top of the jar.
• Close the jar and allow to cool on the counter overnight. Keep refrigerated. It's best to allow the chillies to infuse for a few days before eating. If the brine levels are lower than the chillies, add more brine, or the chillies may turn brown from the exposure the air.

JAMES PETERSON'S PICKLED CHILES

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.