To insure the best pickled chiles, choose only the freshest ones and those with no blemishes. Note: This recipe requires advance preparation.
Ingredients
distilled white vinegar, water, pickling salt, habanero chiles
Sun-Cured Pickled Jalapenos
Serve these unusual chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats.
Ingredients
coarse salt, mustard seeds, cumin seeds, oil, ginger
Instructions
Pickled Green Beans
NOTE: This recipe requires advanced preparation. These spicy beans are a great addition to an appetizer tray.
Ingredients
green beans, garlic, onions,dill seeds, black peppercorns
Instructions
Jalapenos in Escabeche
NOTE: This recipe requires advanced preparation. A variety of small hot chiles can be used, so don’t limit yourself to only jalapenos.
Ingredients
olive oil, onion, carrots, garlic, whole black peppercorns
Instructions
Chiltepines en Escabeche
In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food–except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.
NOTE: this recipe requires advanced preparation.
Ingredients
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Fresh red and/or green Chiltepins (as many as you want to pickle)
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3 cloves garlic, peeled
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3 teaspoons salt
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3 tablespoons cider vinegar
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water
Instructions
Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.
Seal the jar and allow to sit for 15 to 30 days.