PICKLED GREEN CHILI PEPPERS RECIPES

PICKLED GREEN CHILES | BETTER HOMES & GARDENS

Pickled Green Chiles | Better Homes & Gardens image

Learning how to can hot peppers starts right here! Use this basic recipe for canning jalapeno and poblano peppers to help you preserve your chiles for the year to come.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 5 minutes

Yield 6 pints

Number Of Ingredients 8

Ingredients

1?½ pounds fresh jalapeño and/or serrano peppers
1?½ pounds fresh poblano peppers
3 cups water
3 cups white vinegar
1 cup white wine vinegar
2 tablespoons sugar
1 teaspoon pickling salt
6 cloves garlic

Steps:

Thinly slice peppers into rings, discarding stem ends, excess seeds, and membranes.
In a 4- to 5-quart stainless steel, enamel, or nonstick heavy pot combine the water, white vinegar, white wine vinegar, sugar, and pickling salt. Bring to boiling, stirring until sugar and salt dissolve.
Pack sliced peppers into six hot sterilized pint canning jars, leaving 1/2 inch headspace. Place 1 clove garlic in each jar. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature for 1 week before serving.

Nutrition Facts : Calories 20 calories, CarbohydrateContent 3 g, SodiumContent 43 mg, SugarContent 1 g

PICKLED HOT CHILI PEPPERS - RECIPE | TASTYCRAZE.COM

Pickled Hot Chili Peppers - Recipe | Tastycraze.com image

A spicy temptation for enthusiasts!

Provided by Ivan

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Number Of Ingredients 5

Ingredients

chili peppers - 4.5 lb (2 kg)
vinegar - 6 1/5 cups (1.5 liters)
water - 2 cups (500 ml)
salt - 2 cup
sugar - 1 glass

Steps:

Choose whole green chili peppers. Cut their stems 1/2? (1 cm) from the base, wash them and put them in jars. Heat a container on the stove with the vinegar, water, salt and sugar and once the sugar and salt melt, pour the marinade into the jars.
Allow to stand for a bit and decant 3 - 4 times. Then the pickled chili peppers are ready and need to be kept in a cool place.

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PICKLED PEPPERS RECIPE - BETTYCROCKER.COM

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.
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In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

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Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
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Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 5.1 calories per serving

Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

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PICKLED PEPPERS RECIPE | ALLRECIPES

These are great plain or even on a sandwich!
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Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

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GREEN CHILLI PICKLE WITH MUSTARD | HARI MIRCH KA ACHAAR ...

Fresh Serrano Green Chili/Chilli quick pickle in mustard and lemon juice. Even though this is a hot pickle because it is made with chilies, yet it looks hotter than it tastes..... I'm talking about all those yellow seeds on pickle, those are 70% ground mustard seeds and only 30% chili seeds!

I know, how foodies love the way their parents used to cook, that's our biggest source of inspiration for recipes or everyday food. I believe books, magazines, fresh produce do the same….. and our favorite eating joints inspires us too. Isn't it? What do you say?

This green chili pickle (called hari mirch ka acchar in hindi) is sold in small homemade pouches on the counter of Indian Grocery Stores, all summer long! While paying for groceries, the aroma of fresh cut chilies marinating in mustard and lemons hits you SO hard that it is hard to resist picking a packet.

Recipe is inspired from Indian Gujrati Green Chili in mustard pickle. This pickle has many variations which are very heavy in oil. My version is entirely the one sold in Indian Stores. Simple, low in oil, tangy, and ready in very less time! Prefect for every day use!

Quick indian Green Chilli Pickle in mustard and lemons | chefdehome.com

Few times, we bought a packet or two and enjoyed this pickle with everything from rice to Indian roti. Unlike most heavy oil-based pickles, this quick pickle (achar) is lite with delicious tang of mustard and lemon. I tested the recipe on one or two serrano hot chili and was quite pleased with the results. In meantime, when we visited Indian Stores, I asked Vishal to not buy Chili Pickle and argument went something like this:

Me: Don't buy this pickle today. I know how to make this mirchi ka achar. It takes just 10-15 minutes! I will make some this week.
Vishal: I know you.... You are making it from past 2 months. I'm buying some. ;-)
Me: Comm'on! I promise. This time, I will!
Vishal: Okay, then I will still buy and when you make some and show me..... I stop from next time.

.... we bought groceries and he finally left the pickle packet out... :)

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Me: What happened?! Changed your mind?
Vishal: Yes, otherwise, you will eat my brain all the way to home! lol!

Now, you know, how popular this pickle has became in my home and how much lazy I have been in working on this 15 minutes recipe!

Last week, I bought extra stash of chilies and made a big batch of my tested recipe. And someone is very happy in my home..... praising, 'pickle has come out perfect' ...... you know whom?! ;-)

Making of Quick Indian Green Chili Pickle in mustard | Hari Mirch Ka Achaar | chefdehome.com

This chili pickle needs basic pantry ingredients and some chilies! It tastes delicious with everything from Indian-style Rice or Paratha or Curry Roti!

You can use serrano or Indian pickling chilis for this recipe. If you like hot chili flavor, you can start munching on this pickle just after 2 hours of mixing all ingredients. However, longer it sits in pickling mix, mild and tangy it becomes.

For me, 1.5-2 days is the best pickling time. Pickle lasts 2 weeks in air-tight container in refrigerator. If you want to can, it will survive for 6 months.

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And look at the gorgeous turmeric hue! Isn't like sunny summer sunshine?

Indian Green Chili Pickle in mustard and lemons | Hari Mirch Ka Achaar | chefdehome.com

This Chili Pickle is sugar-free, low-oil, gluten free, and also vegan.

Adding some spice to your dinner today! I hope you will enjoy it!

Have a great day! -Savita

From chefdehome.com
Total Time 15 minutes
Cuisine Indian

Even though you can serve this pickle right away. it tastes best when left aside for 2 days. In two days lemon, oil, mustard reduce the bitterness of chili and make'em mild hot, tangy but still crunchy! Serve with your favorite rice or Indian dinner!

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