Pickled Chilies Food

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.

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.