Make Ahead

Pickled Green Chiles

September 20, 2009
0 Ratings
  • Makes 1 pint
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

What You'll Need
  • 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
  1. Place all ingredients into a small, nonreactive saucepan.
  2. Bring to a boil, simmer for 10 minutes, then turn off the heat and allow the chiles to cool in the brine.
  3. Remove chiles to a clean, sterilized jar, top with the brine, seal and store in the refrigerator.

See what other Food52ers are saying.

  • lastnightsdinner
  • Rich
  • Gale

3 Reviews

Rich March 30, 2016
Great, make jars for friends. Much appreciated.
Gale September 29, 2009
Thank you for this - I had to harvest the remaining green chilis since we are expecting a frost, and I always hate to lose them. It's perfect and I thank you.

Terrific web site -
lastnightsdinner September 29, 2009
Thanks, Gale - I'm so glad this worked out for you!