Pickled Chiles Recipes

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PICKLED HOT CHILES



Pickled Hot Chiles image

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

4 cups distilled white vinegar
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons kosher or canning salt
1 1/2 pounds small hot chiles (6 cups), stems trimmed to 1/4 inch
7 or 8 garlic cloves
3 1/2 to 4 teaspoons pickling spices
Special Equipment
8 (1/2-pint) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-quart deep pot

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.

PICKLED PEPPERS



Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED HOT CHILES



Pickled Hot Chiles image

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

1 cup white wine vinegar
1/4 cup sugar
1 Tbsp. kosher salt
4 garlic cloves, crushed
6 Fresno chiles, thinly sliced crosswise into rings

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.

QUICK-PICKLED CHILES



Quick-Pickled Chiles image

Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 4

5 serrano or jalapeno chiles, cut into 1/4-inch slices
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar

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 PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

PICKLED CHILES



Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

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.

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE



Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 large leeks
2 medium peaches, thinly sliced
1 Fresno or serrano chile, thinly sliced
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon mustard seed
2 whole cloves
Kosher salt
1/4 cup extra-virgin olive oil
Juice of 1 lime
1/4 cup fresh mint leaves, torn

Steps:

  • Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
  • Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
  • Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
  • Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
  • Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

QUICK-PICKLED CARROTS WITH CHILES AND CUMIN



Quick-Pickled Carrots with Chiles and Cumin image

An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled carrots are tangy, crunchy, and spiced with earthy cumin and dried chiles for a zip of heat.

Provided by Lauryn Tyrell

Categories     Appetizers

Time 4h15m

Number Of Ingredients 7

12 ounces peeled baby carrots
1 shallot, sliced
3 dried chiles de arból
1/2 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons cumin seeds
2 teaspoons kosher salt (we use Diamond Crystal)

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.

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