Best 2 Pickled Hot Chiles Recipes
**Discover the Fiery Delight of Pickled Hot Chiles: Embark on a Culinary Journey of Heat and Flavor with Our Diverse Collection of Recipes**
Tantalize your taste buds and embark on a fiery culinary adventure with our carefully curated selection of pickled hot chile recipes. From classic favorites to unique and innovative creations, this comprehensive guide offers a diverse range of options for every palate and heat preference. Whether you're a seasoned chile enthusiast or a newcomer to the world of spicy delights, our recipes provide a perfect blend of heat, flavor, and versatility. Dive into the vibrant realm of pickled hot chiles and elevate your meals to new levels of excitement and satisfaction.
**Our Featured Recipes:**
1. **Traditional Pickled Hot Chiles:** Experience the timeless flavors of this classic recipe, where fiery chiles are submerged in a tangy brine, creating a perfect balance of heat and acidity.
2. **Szechuan-Inspired Pickled Chiles:** Embark on a culinary journey to the heart of China with this aromatic recipe, where hot chiles are infused with Sichuan peppercorns, ginger, and garlic, resulting in a complex and numbing sensation.
3. **Honey-Glazed Pickled Chiles:** Delight in the sweet and spicy harmony of this recipe, where hot chiles are coated in a luscious honey glaze, offering a tantalizing blend of heat and sweetness.
4. **Pickled Chiles with Mustard Seeds:** Experience the tangy and piquant flavors of this recipe, where hot chiles are pickled with mustard seeds, creating a zesty and flavorful condiment.
5. **Pickled Chiles with Herbs and Spices:** Explore a symphony of flavors in this recipe, where hot chiles are infused with a vibrant blend of herbs and spices, resulting in a complex and aromatic taste sensation.
6. **Pickled Chiles with Fruits:** Discover a delightful fusion of heat and sweetness in this recipe, where hot chiles are pickled with seasonal fruits, creating a unique and refreshing condiment.
7. **Pickled Chiles with Vegetables:** Embark on a crunchy and flavorful journey with this recipe, where hot chiles are pickled with an assortment of vegetables, resulting in a colorful and texturally pleasing condiment.
8. **Pickled Chiles with Fermented Garlic:** Experience the depth of flavors in this recipe, where hot chiles are fermented with garlic, creating a pungent and umami-rich condiment.
PICKLED HOT HUNGARIAN WAX CHILES
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.
PICKLED HOT CHILES
Provided by Ian Knauer
Categories Garlic Side Vinegar Spice Hot Pepper Brine Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in canner or pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180°F (do not let boil). Keep jars submerged in hot water, covered, until ready to use.
- Make pickled chiles:
- Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Tightly pack jars with chiles and add 1 garlic clove and 1/2 teaspoon pickling spices to each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between chiles and jar to eliminate air bubbles.
- Seal and process jars:
- Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a kitchen towel to cool. Jars will seal as they cool. (If you hear a ping, that signals that vacuum formed at top of jar has made lid concave.)
- After jars have cooled 12 to 24 hours, press center of each lid to make sure that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal.
Tips:
- Choose the right chiles: Use fresh, ripe chiles for the best flavor and texture. Jalapeños and serranos are popular choices, but you can use any type of chile pepper you like.
- Wear gloves when handling chiles: The capsaicin in chiles can irritate your skin, so it's important to wear gloves when handling them. If you do get capsaicin on your skin, wash it off with soap and water.
- Use a clean jar: The jar you use for pickling the chiles should be clean and sterilized. This will help to prevent the growth of bacteria.
- Use a good quality vinegar: The vinegar you use for pickling the chiles should be of good quality. White vinegar is a popular choice, but you can also use apple cider vinegar or rice vinegar.
- Store the pickled chiles in a cool, dark place: Pickled chiles can be stored in a cool, dark place for up to 6 months. Once you open the jar, the chiles should be refrigerated and eaten within a few weeks.
Conclusion:
Pickled hot chiles are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored for up to 6 months. So next time you have a craving for something spicy, try making a batch of pickled hot chiles. You won't be disappointed!
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