Pickled Hot Chiles

Name: Pickled Hot Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 70
Cuisine: Global
Ingredients: 1 liters 1/2 pounds small hot chiles , stems trimmed to 1/4 inch; 4 teaspoons pickling spices; 2 teaspoons kosher or canning salt; 59 milliliters sugar; 315 milliliters water; 946 milliliters distilled white vinegar

Need a gluten free, fodmap friendly, and vegan hor d'oeuvre? Pickled Hot Chiles could be a great recipe to try. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 11 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 70. A mixture of chiles, sugar, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in canner or pot and add enough water to cover by 2 inches.

Ingredients you will need

Water

Equipment you will use

Pot

Heat water until an instant-read thermometer registers 180°F (do not let boil). Keep jars submerged in hot water, covered, until ready to use.

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Drain jars upside down on a clean kitchen towel 1 minute, then invert. Tightly pack jars with chiles and add 1 garlic clove and 1/2 teaspoon pickling spices to each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between chiles and jar to eliminate air bubbles.

Ingredients you will need

Pickling Spices

Whole Garlic Cloves

Chili Pepper

Equipment you will use

Kitchen Towels

Knife

Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.

Equipment you will use

Kitchen Towels

Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a kitchen towel to cool. Jars will seal as they cool. (If you hear a ping, that signals that vacuum formed at top of jar has made lid concave.)

Ingredients you will need

Pickles

Water

Equipment you will use

Kitchen Towels

Tongs

Pot

After jars have cooled 12 to 24 hours, press center of each lid to make sure that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal.

Equipment

Ingredients

Servings:

1liters

1/2 pounds small hot chiles , stems trimmed to 1/4 inch 4teaspoons

pickling spices 2teaspoons

kosher or canning salt 59milliliters

sugar 315milliliters

water 946milliliters

distilled white vinegar

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Torres Sangre de Toro Cava. It has 5 out of 5 stars and a bottle costs about 15 dollars.