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LOCATION: Recipes >> Preserving >> Pickled Chiles 02

Print this Recipe    Pickled Chiles 02

Pickled Chiles

20 to 25 fresh cascabel or jalapeno chiles
1 large garlic clove; peeled
2 to 3 leafy sprigs fresh basil or oregano
1 bay leaf
2 1/2 to 3 cups distilled vinegar

Wash chiles and cut off stems, leaving the cap at the top intact.
Pierce each chile with a paring knife to allow vinegar to enter
the chile. Place garlic and bay leaf in a hot sterilized quart
canning jar, then pack chiles into jar, tips down, as tightly and
uniformly as possible. Add herb sprigs when jar is half full.
Bring vinegar just to a boil and pour over chiles. Let sit 2
minutes and then tap jar to release air bubbles and add more vinegar,
to within 1/2" of the top. Wipe rim, seal and process 15 minutes
in a boiling water bath.

Note: Equally good made with mild pickling chiles if you prefer.

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