Pickled Peppers from The Complete Chile Pepper Book

If you’re feeling confident with your pickling skills, try them out on this recipe from The Complete Chile Pepper Book:

Pickled Peppers

2 pounds jalapeño, serrano, yellow wax, cherry, habanero, or pepperoncini chiles, whole.
4 sterilized pint jars

Brine:
3 cups water
1 cup pickling salt

Pickling solution:
3 cups water
3 cups 5 to 6 percent distilled white vinegar
3 teaspoons pickling salt

This recipe works well with a variety of chiles. So if you’re a lover of pickled peppers, mark this recipe, as you’ll be using it a lot. Note: This recipe requires advance preparation and does not have to be processed in a water bath.

1. Combine the salt and water and cover the chiles with the mixture.

2. Place a plate on the chiles to keep them submerged in the brine.

3. Soak the chiles overnight to crisp them. Drain, rinse well, and dry.

4. Poke a couple of small holes in the top of each chile and pack them tightly in the sterilized jars, leaving ¼ inch headroom.

5. Combine the water, vinegar, and salt in a pan. Bring the solution to a boil and pour over the chiles, leaving no headroom. Remove trapped air bubbles.

6. Store for 4 to 6 weeks in a cool, dark place before serving.

For more picking tips, check out yesterday’s post, How to pickle, make pickled peppers, and not get burnt in the process