Pickled Chile Peppers Recipes

PICKLED PEPPERS

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.

PICKLED CHIPOTLE CHILE PEPPERS

Steps:

• Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.
• Store in a jar in the refrigerator up to 6 months.

PICKLED CHILES

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.

PICKLED CHILES

Steps:

• Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
• Do Ahead
• Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.