Pickled Hot Hungarian Wax Chiles Recipes

PICKLED HOT HUNGARIAN WAX CHILES

Pickled Hot Hungarian Wax Chiles image

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

Ingredients

7 cups white-wine or champagne vinegar
7 bay leaves
3/4 teaspoon whole black peppercorns
3/4 teaspoon whole coriander seeds
1 whole cinnamon stick (3 inches)
3 tablespoons sugar
2 tablespoons coarse salt
11 to 12 Hungarian Wax chiles, washed and dried

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

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

Ingredients

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.

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