Pickled Chiles

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