Best Pickled Long Red Chiles Recipes

PICKLED CHILES

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

PICKLED PEPPERS

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.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

PICKLED LONG RED CHILES

Steps:

• Put the chiles in a nonreactive container. Pour in the vinegar, adding more if needed to cover the chiles. Cover and refrigerate for at least 2 hours or up to 1 week.