Pickled Chiles Recipes

Steps:

• Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
• Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Steps:

• Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

Steps:

• Wash two 16-ounce (480 ml) wide-mouth Mason jars with lids well with hot, soapy water. Add the chiles, packing them in tightly, but leave enough room at the top of the jars to close them with ease once the liquid is poured in. In a saucepan, bring ½ cup (120 ml) water and the vinegar to a boil. Add the kosher salt and the sugar and simmer until the salt and sugar dissolve. Taste and adjust the seasonings to your liking. You may want it a bit sweeter or perhaps saltier; the journey to a perfect pickle brine is yours. Pour the hot brine over the chiles and seal the jars tightly. Allow the jars to come to room temperature then store in the refrigerator.
• Bring a large pot of salted water to a rapid boil. Gently lower the eggs into the pot and turn down to a simmer. Cook the eggs for 7 minutes if you like them jammy; a few minutes longer if not. Drain and run under cool water to stop them from cooking further.
• Peel the eggs and arrange them on a platter. Season with flaky salt and top each with a few chiles.

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.