Pickled Green Chile Recipes

PICKLED GREEN CHILE

Pickled Green Chile image

Chile strips that can be used on sandwiches or chopped and mixed with salads such as tuna or shrimp. I found this in Too Many Chiles! I have made a few changes to the recipe.

Provided by SimplyME

Categories Peppers

Time 35m

Yield 2 Pints

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar
1/2 cup sugar
1 teaspoon pickling salt
2 teaspoons dill weed
1 teaspoon mustard seeds
8 -10 green chilies, roasted and peeled and cut into strips
6 garlic cloves, cut into slivers
6 peppercorns

Steps:

Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
Add some of the garlic and peppercorns to small, sterilized jars.
Put the chile in the jars and cover with the liquid.
Add the rest of the garlic and peppercorns to each jar.
Cover tightly and refrigerate for 3 days before using.
Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.

PICKLED CHILES

Pickled Chiles image

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Categories Bon Appétit Chile Pepper Hot Pepper Pickles Condiment Vinegar

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

3 garlic cloves, smashed
2 tablespoons fine sea salt
1/4 cup white wine vinegar
12 large serrano chiles or jalapeños, thinly sliced into rings

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.

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