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Pickled Chilis
For overabundant chili pepper crops.
What you need
- Chili peppers, stems trimmed, pierced 2-3 times with a knife point
- Equal parts white vinegar and water
- 1 Tablespoon kosher salt per 1 cup vinegar/water
- Optional seasonings: bay leaves, coriander seeds, black peppercorns, peeled garlic cloves
How to make it
- Place peppers into a sterilized jar with interspersed seasonings
- Pack tightly but don't crush the peppers too badly
- Bring water, vinegar and salt to a boil and simmer 5 minutes
- Pour brine over the peppers, cover with sterilized lid and let cool at room temperature
- Refrigerate for two weeks before using - great on antipasta trays or as a sandwich condiment, or just to snack on
The heat level will depend on what peppers you use. I have done this with jalapeno and serrano in previous seasons. This year I used padrones at the end of the season when they become slightly hotter. Keeps well for a long time refrigerated.
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