James Peterson's Pickled Chiles

Name: James Peterson's Pickled Chiles
Prep time: 3 d
Cook time: 3 d
Total time: 3 d
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp coarse salt; 5 sprigs fresh thyme or marjoram; 4 cloves garlic, peeled; 1 medium red onion, thinly sliced; 710 milliliters white wine vinegar or sherry vinegar

You can never have too many side dish recipes, so give James Peterson's Pickled Chiles Head to the store and pick up coarse salt, sherry vinegar, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 72 hours.

Instructions

Rinse off the chiles and remove their stems.

Ingredients you will need

Chili Pepper

Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

Ingredients you will need

Vinegar