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.
PICKLED CHILES
Provided by Michael Symon : Food Network
Time 45m
Yield about 2 quarts
Number Of Ingredients 10
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 HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
PICKLED HOT PEPPERS
Make and share this Pickled Hot Peppers recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
- Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
- Wash and dry peppers, Trim stems but leave some on.
- Put 2 cloves of garlic in each canning jar (sterilized etc).
- Alternate peppers and sliced onions.
- Pack tight with 1 inch headspace.
- Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
- Top with lids, screw on bands, and process in waterbath canner for 10 minutes.
Nutrition Facts : Calories 83.9, Fat 6.8, SaturatedFat 0.9, Sodium 295.2, Carbohydrate 4.5, Fiber 0.7, Sugar 2.2, Protein 0.8
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.
More about "pickled hot chiles recipes"
PICKLED CHILES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Author Bon AppétitServings 2Estimated Reading Time 2 mins
- 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.
EASY QUICK PICKLED CHILLIES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (78)Total Time 1 hr 20 minsCategory PicklesCalories 33 per serving
- Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
HOW TO MAKE PICKLED PEPPERS AT HOME - TASTE OF HOME
From tasteofhome.com
Author Nancy MockEstimated Reading Time 7 mins
PICKLED SWEET & HOT PEPPERS - BETTER HOMES & GARDENS
From bhg.com
44 BEST GREEN CHILE RECIPES: GREEN CHILI STEW, ENCHILADAS …
From parade.com
HOW TO PICKLE CHILI PEPPERS - A GUIDE - CHILI PEPPER …
From chilipeppermadness.com
HOMEMADE QUICK PICKLED HOT PEPPERS - NO CANNING …
From ruralsprout.com
PICKLED PEPPERS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
REFRIGERATOR PICKLED PEPPERS (WHOLE AND SLICED) - FORK …
From forkintheroad.co
HOT HONEY GRILLED CHICKEN THIGHS WITH SWEET CHILI SAUCE - TODAY
From today.com
PICKLED EGGS RECIPE - SOUTHERN LIVING
From southernliving.com
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
From thepioneerwoman.com
BEST PICKLED PEPPERS RECIPE - HOW TO MAKE PICKLED …
From delish.com
RECIPES FOR SPRING’S SNAPPIEST GREEN VEGETABLE - LOS ANGELES TIMES
From latimes.com
ITALIAN PICKLED HOT PEPPERS - MANGIA BEDDA
From mangiabedda.com
HOW TO PICKLE HOT PEPPERS | PICKLING RECIPES | CANNING
From foodwinesunshine.com
QUICK PICKLED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
KANI SALAD (JAPANESE IMITATION CRAB SALAD) RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE PICKLED PEPPERS - THE ROASTED ROOT
From theroastedroot.net
HOMEMADE PICKLED HOT CHILI PEPPERS RECIPE. THE SECRET FOR
From youtube.com
THE SECRET INGREDIENT ITALIAN-AMERICAN CHEFS LOVE TO USE
From thetakeout.com
HOT HONEY GRILLED CHICKEN WITH SWEET CHILI SAUCE: GET THE RECIPE
From today.com
QUICK PICKLED CHILES AND GARLIC RECIPE - SERIOUS EATS
From seriouseats.com
TAKING THE HEAT: WHAT GARDENERS NEED TO KNOW BEFORE PLANTING …
From seattletimes.com
You'll also love