PICKLED HOT CHILES
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Provided by Molly Baz
Categories Bon Appétit Condiment Pickles Chile Pepper Hot Pepper Garlic Vinegar Quick & Easy Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Number Of Ingredients 5
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.
PICKLED HOT HUNGARIAN WAX CHILES
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.
PICKLED HOT CHILES
Provided by Ian Knauer
Categories Garlic Side Vinegar Spice Hot Pepper Brine Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in canner or pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180°F (do not let boil). Keep jars submerged in hot water, covered, until ready to use.
- Make pickled chiles:
- Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Tightly pack jars with chiles and add 1 garlic clove and 1/2 teaspoon pickling spices to each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between chiles and jar to eliminate air bubbles.
- Seal and process jars:
- Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a kitchen towel to cool. Jars will seal as they cool. (If you hear a ping, that signals that vacuum formed at top of jar has made lid concave.)
- After jars have cooled 12 to 24 hours, press center of each lid to make sure that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal.
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