Best 2 Pickled Hot Chiles Recipes
Pickled hot chiles are a delicious and versatile condiment that can add a spicy kick to tacos, sandwiches, salads, and more. They are also a great way to preserve chiles and extend their shelf life. Making pickled hot chiles at home is easy, but there are a few things you need to know to get started. In this article, we will provide you with a step-by-step guide to making pickled hot chiles, as well as some tips for selecting the right chiles and storing your pickles.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Choose the right type of chili peppers for pickling. Some popular varieties include cayenne, jalapeño, and serrano peppers.
- Wash and sanitize the chili peppers thoroughly to remove any dirt or debris.
- Use gloves when handling chili peppers to avoid burning your skin.
- Slice the chili peppers into thin rings or slices, depending on your preference.
- Prepare the pickling solution by combining vinegar, water, sugar, and salt in a saucepan and bring to a boil.
- Pour the hot pickling solution over the chili peppers in a jar or container.
- Seal the jar or container tightly and let the chili peppers pickle for at least two weeks before eating.
- Store the pickled chili peppers in a cool, dark place.
Conclusion:
Pickled hot chili peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are also a good source of vitamins and minerals. By following the tips and recipes in this article, you can easily make your own pickled chili peppers at home. Enjoy!
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