Pickled Long Red Chiles Recipes

PICKLED PEPPERS RECIPE

Pickled Peppers Recipe image

This pickled peppers recipe is quick and easy so you can preserve your pepper harvest, perfect for all kinds of peppers, use them on everything!

Provided by Mike Hultquist

Time 40m

Number Of Ingredients 6

Ingredients

3-4 cups chili peppers (- you can use any type of pepper here. The amount will vary depending on how you chop them.)
1-1/2 cups white vinegar
4 garlic cloves (chopped)
3 tablespoons black peppercorns
2 tablespoons pickling salt
2 tablespoons sugar

Steps:

Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Nutrition Facts : Calories 56 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 1406 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PICKLED LONG RED CHILES

Pickled Long Red Chiles image

Pickling chiles sounds so much more difficult than it really is. For homemade, all-natural pickled chiles, simply cover them with vinegar. They soften while retaining a little bite and get even hotter while developing a headier flavor. Their acidic pop and bright heat make these my go-to condiment.

Yield Makes about 1 cup

Number Of Ingredients 2

Ingredients

2 long red (finger) chiles, sliced crosswise 1/4 inch thick
1 cup red wine vinegar or Japanese rice vinegar, plus more as needed

Steps:

Put the chiles in a nonreactive container. Pour in the vinegar, adding more if needed to cover the chiles. Cover and refrigerate for at least 2 hours or up to 1 week.

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