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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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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