Pickled Chiles


  • 3 pounds peppers, sliced and de-seeded
  • 1 quart vinegar
  • 3 quarts water

Instructions Blanch pepper slices in steam for 2 minutes. Drain. Combine with vinegar in a stainless steel saucepan (or non-reactive saucepan) and boil 1 minute.
Using a small strainer, remove peppers and place into 4 or 5 hot, scaled pint jars; leaving room for pickling mixture.
Make pickling mixture by adding water to vinegar; bring to a boil. Cover chiles with pickling mixture, leaving ¼-inch of head space. Seal and process jars for 10 minutes in a boiling-water bath.

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