Best Pickled Chipotle Chile Peppers Recipes

Pickled Chipotles/Chipotle Vinegar image

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 2

6 dried chipotle chilies, stemmed, seeded, if desired
2 cups red wine vinegar

Steps:

Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.

Pickled Chipotles image

Provided by Food Network

Categories side-dish

Time 15m

Number Of Ingredients 2

6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

Steps:

In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

Pickled Peppers image

Provided by Martha Stewart

Time P3DT20m

Yield Makes 6 cups

Number Of Ingredients 9

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/4 pounds mixed hot peppers, cut into 1/4-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole)
6 cloves garlic, peeled and halved lengthwise
2 teaspoons whole black peppercorns
3 fresh bay leaves
2 cups distilled white vinegar
2 tablespoons sugar
Kosher salt

Steps:

In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.