Chiles In Brine Recipes

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PICKLED PEPPERS RECIPE



Pickled Peppers Recipe image

This pickled peppers recipe is quick and easy so you can preserve your pepper harvest, perfect for all kinds of peppers, use them on everything!

Provided by Mike Hultquist

Categories     Main Course

Time 40m

Number Of Ingredients 6

3-4 cups chili peppers (- you can use any type of pepper here. The amount will vary depending on how you chop them.)
1-1/2 cups white vinegar
4 garlic cloves (chopped)
3 tablespoons black peppercorns
2 tablespoons pickling salt
2 tablespoons sugar

Steps:

  • Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
  • To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
  • Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
  • Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Nutrition Facts : Calories 56 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 1406 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHILES IN BRINE



Chiles in Brine image

This is another recipe from the California Rancho cookbook. Very easy to make and makes a very unique appetizer. According to the notation in the cookbook, chiles used to be brined and kept in crocks to preserve them in the off season. The author suggests serving the chiles with sharp cheese and bread. Pasillas are also called poblanos and although they're not a hot as jalapenos they can still burn you a bit if cut barehanded.

Provided by Zetty66

Categories     < 15 Mins

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

8 fresh pasilla chiles
1 quart water
1/4 cup sea salt
1 cup cider vinegar
2 garlic cloves, smashed

Steps:

  • Flame, peel and seed chiles. Place in a glass bowl or crock.
  • Bring brine ingredients to a simmer and immediately pour over the chiles.
  • Soak for a week before serving.
  • These chiles can be stored in a jar in the refrigerator for several months.
  • Cut chiles in strips and use with cheese as an appetizer or serve in tostados, burritos and salsas.

Nutrition Facts : Calories 10.5, Fat 0.4, Sodium 1166.2, Carbohydrate 1.4, Fiber 0.6, Protein 0.3

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