QUICK-PICKLED CHILES
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
Steps:
- Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.
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MR MUSA ISLAM
[email protected]These pickles are a must-have in my kitchen. They're so versatile and delicious.
Ayesha Begum
[email protected]I've even used these pickles to make a delicious pickle juice slushie.
Gulfayyaz Khan
[email protected]These pickles are a great way to add a little bit of zing to a marinade.
Sardar Maaz
[email protected]I love using these pickles to make a quick and easy ceviche.
Simbulele Sotho
[email protected]These pickles are the perfect addition to a cheese and cracker platter.
Nhlulo Nhlayiseko
[email protected]I've never been a big fan of pickled chiles, but these are delicious. They're not too spicy and they have a great flavor.
Kimberly Stevens
[email protected]These pickles are a great way to add a little bit of flavor to a boring dish.
Beverly Karani
[email protected]I love the crunch of these pickles. They're the perfect addition to any sandwich or salad.
FAR BRAIN
[email protected]These pickles are so easy to make, I always have a jar of them in my fridge.
Buyi Mdluli
[email protected]I've used these pickles in tacos, burritos, salads, and even sandwiches. They're always a hit.
Cutie 333
[email protected]These pickles are a great way to add a little bit of heat to a dish without overpowering the other flavors.
Basher Jan
[email protected]I love the bright color of these pickles. They really add a pop of color to any dish.
Tristan Jones
[email protected]These pickles are a great way to use up leftover chiles. I always have a few extra chiles from making salsa or chili, and these pickles are a great way to use them up.
Muktinath Poudel
[email protected]I've made these pickles a few times now and they're always a hit. They're so versatile and can be used in so many different dishes.
Bless Gold
[email protected]These pickles are the perfect balance of sweet, sour, and spicy. I especially love them on tacos and burritos.
Craig Magby
[email protected]I love the simplicity of this recipe. Just a few ingredients and a little bit of time, and you have a delicious condiment that can be used in so many different ways.
Zaliismail ismail
[email protected]These quick pickled chiles are a great way to add a pop of flavor to any dish. They're also super easy to make and can be stored in the fridge for up to 2 weeks.