PICKLED CHILES RECIPES

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PICKLED CHILES RECIPE | BON APPÉTIT



Pickled Chiles Recipe | Bon Appétit 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, especially pizzas.

Provided by BONAPPETIT.COM

Yield Makes about 2 cups

Number Of Ingredients 4

3 garlic cloves, smashed
2 tablespoons fine sea salt
¼ 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.

PICKLED CHILES RECIPE | MYRECIPES



Pickled Chiles Recipe | MyRecipes image

This recipe goes with: Crab Claws with Chili Vinegar and Mint

Provided by Ryan Prewitt and Donald Link

Total Time 50 minutes

Yield Makes 2 cups

Number Of Ingredients 4

½ pound banana peppers or other mild- to medium-heat chiles
2 cups apple cider vinegar
½ cup granulated sugar
2 teaspoons kosher salt

Steps:

  • Cut banana peppers into rounds to equal 2 1/2 cups, removing seeds when possible. (If some seeds remain, it's okay.) Place in a heatproof container.
  • Bring vinegar, sugar, and salt to a rolling boil in a saucepan over medium-high, stirring occasionally, about 2 minutes.
  • Pour hot vinegar mixture over banana peppers, stirring to make sure most are submerged. Let cool to room temperature, about 30 minutes. Cover and store in refrigerator up to 1 week.

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