Best 3 Quick Pickled Chiles Recipes
## **Quick-Pickled Chiles: Your Gateway to Spicy Delights**
Elevate your culinary adventures with the vibrant flavors of quick-pickled chiles. These fiery gems, preserved in a tangy vinegar bath, offer an explosion of taste that will tantalize your taste buds and add a zesty kick to any dish. Our collection of quick-pickled chile recipes caters to a range of preferences, from mild to scorching, ensuring there's a perfect option for every palate.
**Easy Pickled Jalapeños:** Experience the classic flavor of pickled jalapeños, a staple in Mexican and Tex-Mex cuisine. These zesty peppers are sliced and submerged in a simple vinegar brine infused with garlic, peppercorns, and herbs. The result is a crisp, tangy treat that adds a delightful zing to tacos, burritos, and nachos.
**Spicy Pickled Serrano Chiles:** For those who crave a more intense heat, pickled serrano chiles deliver a fiery punch that will leave your taste buds tingling. These small but potent peppers are carefully sliced and immersed in a vinegar solution enhanced with aromatic spices like cumin, coriander, and bay leaves. Their sharp, lingering heat makes them an ideal complement to spicy curries, stir-fries, and salsas.
**Sweet and Sour Pickled Carrot and Daikon:** If you seek a unique and refreshing twist on pickled vegetables, our sweet and sour pickled carrot and daikon recipe is a must-try. Thinly sliced carrots and daikon radishes are combined in a harmonious blend of vinegar, sugar, and a hint of ginger. The resulting pickle boasts a delightful balance of sweet and sour flavors, making it an excellent accompaniment to Asian-inspired dishes or as a tangy snack on its own.
**Pickled Fresno Chiles:** Fresno chiles, with their bright red hue and moderate heat, offer a versatile ingredient for pickling. Our recipe showcases these peppers in a savory vinegar brine infused with mustard seeds, fennel seeds, and a touch of honey. The pickled Fresno chiles add a smoky, slightly sweet flavor to pizzas, sandwiches, and salads, elevating them to new heights of deliciousness.
**Fiery Pickled Ghost Pepper:** For the brave and adventurous, our fiery pickled ghost pepper recipe pushes the boundaries of heat. These incredibly spicy peppers are expertly pickled in a vinegar solution enhanced with habanero peppers, garlic, and a touch of brown sugar. The resulting pickle is a culinary dare that will set your taste buds ablaze and leave a lasting impression.
QUICK-PICKLED CHILES
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.
PICKLED CHILES
Provided by Michael Symon : Food Network
Time 45m
Yield about 2 quarts
Number Of Ingredients 10
Steps:
- Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
QUICK-PICKLED CARROTS WITH CHILES AND CUMIN
An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled carrots are tangy, crunchy, and spiced with earthy cumin and dried chiles for a zip of heat.
Provided by Lauryn Tyrell
Categories Appetizers
Time 4h15m
Number Of Ingredients 7
Steps:
- Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
- In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
- Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.
Tips:
- Choose fresh, firm chiles for pickling. Look for chiles that are brightly colored and free of blemishes.
- Wash the chiles thoroughly before pickling. This will help to remove any dirt or debris.
- Use a variety of chiles to create a flavorful pickle. Some good options include jalapeños, serranos, and habaneros.
- Slice the chiles thinly before pickling. This will help them to absorb the pickling liquid more easily.
- Use a vinegar-based pickling liquid. This will help to preserve the chiles and give them a tangy flavor.
- Add spices and herbs to the pickling liquid for extra flavor. Some good options include garlic, ginger, coriander, and cumin.
- Allow the chiles to pickle for at least 24 hours before eating. This will give them time to develop their full flavor.
- Store the pickled chiles in a cool, dark place. They will keep for up to 2 months.
Conclusion:
Quick pickled chiles are a delicious and easy way to add flavor to your favorite dishes. They can be used as a condiment, in tacos, burritos, or salads, or even as a pizza topping. With a variety of flavors to choose from, there's sure to be a pickled chile that everyone will enjoy.
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