Pickled Chiles (Dean's)
 

Pickled Chiles (Dean's)

Yield: 1 quart

20 to 25 fresh cascabella or jalapeno chiles
1 large clove garlic peeled
2 to 3 leafy sprigs fresh basil or oregano
1 bay leaf
2 1/2 to 3 cups distilled vinegar
1 quart glass canning jar

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 then tap jar to release bubbles and add more
vinegar, to within 1/2 inch of the top. Wipe rim, seal and process 15 minutes in a
boiling water bath.

Note: Equally good made with mild pickling chiles.

Shepherd's Garden Seeds

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