Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids before using. Boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two. Here are a couple of pickling recipes to help get you started:
Simple Pepper Pickling Recipe
This is a bit like you'll find in Mexican restaurants. Great when you want to serve the peppers as a side dish or at a picnic, especially if you like spicy carrots like I do.
- 1 pound chili peppers, quartered
- 1 pound sliced carrots
- 1 clove garlic, chopped
- 1/8 cup salt
- 1/8 cup pepper
- 1/8 cup white pepper (optional)
- 2 cups white vinegar
- Dash of your favorite hot sauce
- Bring the white vinegar to a boil in a small pot.
- Add the sliced carrots, boil 10 minutes.
- Add remaining ingredients. Simmer 10 minutes.
- Remove from heat. Pour Contents into a jar (or several jars), screw on jar lid, and let cool.
Pickled Chili Peppers
- 1 pound chili peppers
- 3 one-pint jars with lid (sterilized)
- 1 small onion, chopped
- 1 tbsp extra virgin olive oil
- 1/2 tbsp fresh garlic, chopped
- dash of basil
- dash of oregano
- dash of thyme
- Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)
- Poke a small hole in each jalapeno, then blanch for 4 minutes in boiling water. The holes will keep the peppers from collapsing.
- Add the peppers to the jars.
- Before the peppers cool, add onion, garlic, basil, oregano, thyme, and olive oil.
- Pour in boiling brine solution. Ideally, you will have this mixture begin to boil as you begin to blanch your peppers.
- Cap the jar tight and boil in boiling water for 15 minutes.
- Allow to cool, and refrigerate.
Please NOTE: The chili peppers have to be HOT when you add your brine.