Pickled Chipotles Recipes

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PICKLED CHIPOTLE ASPARAGUS

found this recipe in a Sunset Bonus Subcribers booklet and thought I would post it in case I happen to loose it. The Notes states this was submited by Linda Mc Cready of Rancho Cordova, CA

Provided by Chabear01

Categories     Vegetable

Time 2h15m

Yield 6 quarts, 6 serving(s)

Number Of Ingredients 8



Pickled Chipotle Asparagus image

Steps:

  • In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
  • Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
  • Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
  • Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
  • Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
  • Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
  • With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
  • Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
  • Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
  • Once opened chill, will last opened in refrigerater for up to 2 months.
  • Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
  • HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.

Nutrition Facts : Calories 221.6, Fat 1.6, SaturatedFat 0.3, Sodium 6020.6, Carbohydrate 39.7, Fiber 16.8, Sugar 15.4, Protein 15.9

3 1/2 cups distilled white vinegar
1 1/4 cups white wine vinegar
5 tablespoons pickling salt
2 1/2 tablespoons pickling spices
8 lbs asparagus
2 lbs baby carrots
12 garlic cloves, peeled
6 dried chipotle chiles

PICKLED CHIPOTLE CHILE PEPPERS

An easy, quick way to pickle dried chipotle peppers adapted from Cookiing With Too Hot Tamales Cookbook! Pickled peppers are popular in Mexico, Spain and the Southwestern USA.

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 2



Pickled Chipotle Chile Peppers image

Steps:

  • Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.
  • Store in a jar in the refrigerator up to 6 months.

Nutrition Facts : Calories 4.9, Fat 0.1, Sodium 1.4, Carbohydrate 1.1, Fiber 0.4, Sugar 0.6, Protein 0.2

3 dried chipotle peppers, stemmed
1 cup red wine vinegar

PICKLED CHIPOTLES/CHIPOTLE VINEGAR

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 2



Pickled Chipotles/Chipotle Vinegar image

Steps:

  • Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.

6 dried chipotle chilies, stemmed, seeded, if desired
2 cups red wine vinegar

FRIED PICKLES WITH CHIPOTLE RANCH

Fried pickles are the perfect snack to me-they're crispy, salty and tangy. I like to dip these in my homemade chipotle ranch dressing. They're so good!

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14



Fried Pickles with Chipotle Ranch image

Steps:

  • Make the chipotle ranch: Whisk together the buttermilk, mayonnaise, dressing mix, lemon juice and chipotle chile powder until smooth. Cover and refrigerate until ready to serve.
  • Make the pickles: Pour the oil to a depth of 1 1/2 inches in a Dutch oven. Heat to 375 degrees F.
  • Drain the pickles and arrange in a single layer on a paper towel-lined baking sheet. Pat dry.
  • Stir together the flour, House Seasoning and 1 cup water. Dip the pickles in the batter and let the excess drip off. Fry the pickles, in batches, until browned and crispy, 1 to 2 minutes. Drain on paper towels. Serve the pickles with the chipotle ranch.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

1/2 cup whole buttermilk
1/2 cup mayonnaise
Half a 1-ounce packet ranch salad dressing mix
1 tablespoon lemon juice
1 teaspoon chipotle chile powder
Vegetable or canola oil, for frying
One 16-ounce jar dill pickle chips
1 cup all-purpose flour
2 tablespoons Miss Brown's House Seasoning, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

CHIPOTLE AND ADOBO PICKLED EGGS

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Provided by Savanah Orlando

Categories     Appetizers and Snacks     Spicy

Time 30m

Yield 12

Number Of Ingredients 9



Chipotle and Adobo Pickled Eggs image

Steps:

  • In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
  • Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g

2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1 onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2 canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs, peeled

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