Pickled Chiles
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Chile1
Sugar2 tbsps
Coriander Seed2 tbsps
Black Peppercorn1 tsp
Cumin Seed4 sprigs
Marjoram (fresh)Directions:
1
Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim
2
Pour the water out into a measuring cup
3
Note the volume, pour off half the water, and replace it with sherry vinegar
4
Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid
5
Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic
6
Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes
7
Remove from the heat and let cool slightly
8
Pour the hot liquid into the jars to cover the peppers, and screw on the lids
9
Refrigerate for up to 1 month