A couple of weeks ago, I wrote A Guide to Hot Sauces for Oh My Veggies, which was (and continues to be) quite the spicy episode. I procured an armful of hot sauces and chilies so that I could snap photos for the post, which resulted in…lots of hot sauce…and chilies. Because hot sauce keeps for all of eternity and I use it frequently, I experienced no scratching-of-the-chin, what-will-I-do-with-all-the-hot-sauce befuddlement. It’s hot sauce. Drink it.
I did, however, wonder what to do with all the chilies. Stuff them? What about the habeneros? What’ll I do with the habeneros?
While I had many-an-option for all of my chilies, I came across this recipe from Cooking Light for Hot Pepper Vinegar. “I could go for some hot pepper vinegar,” I said to myself. But moreover, I could always go for some pickled peppers. So follow the instructions, I did.
Pickling peppers is easy! Choose which chilies you want pickled (jalapeños are always fantastic) and snag the white vinegar and sugar out of the pantry.
If you want a spicy vinegar to use in your cooking, slice some of the peppers in half. For less spice, remove the seeds.
You can either saute the peppers in a little oil first, or you can add them to the jar raw.
Pickled habeneros. Everyone’s doing it.
Pour your vinegar mixture over the peppers, seal the hatch, then call it pickled.
This is a bare bones easy recipe, but you can also add pickling spices such as coriander and cumin seeds, peppercorns, and a bay leaf. Always delicious, but not mandatory. You can also saute up an onion for a two-in-one pickled pepper and pickled onion fiesta. Whatever tickles your pickle. <- Couldn’t resist.
- 2 tablespoons grapeseed or oil
- 12 ounces chilies of choice 4 cups, jalapenos work great!
- 4 cloves garlic sliced in half
- 1-3/4 cup white vinegar
- 3/4 cup water
- 1 tablespoons sugar
- ½ teaspoon salt
You Will Also Need:
- 1- Quart Mason Jar
In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate for up to 1 month.
You can also leave the chilies raw and skip the sautéing process, but they will come out more firm.