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Author Notes: I can never resist the baskets of shiny-skinned fresh peppers at the farmers' market this time of year, but try as I might I always find it hard to use them up before they go bad. In an effort to extend their shelf life a bit, and as an alternative to buying those little cans at the supermarket, I decided to try my hand at pickling chiles this year, and I'm pretty pleased with the result. They're great in sauces and pot beans, and will keep in the refrigerator for weeks. —lastnightsdinner
Makes 1 pint
- 1 pint Serrano or other small green chiles
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon kosher or pickling salt
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon dried Mexican oregano
- 1 bay leaf
- 1/4 cup sliced red onion
- Place all ingredients into a small, nonreactive saucepan.
- Bring to a boil, simmer for 10 minutes, then turn off the heat and allow the chiles to cool in the brine.
- Remove chiles to a clean, sterilized jar, top with the brine, seal and store in the refrigerator.