Pickled Chilies

[montanamato]

20-25 Cascabella or Jalapeno style chilies
3 cloves garlic
2-3 fresh sprigs of basil or oregano
1 bay leaf
2 1/2- 3 cups cider vinegar
1 quart glass canning jar

Wash chilies and cut off most of the stem. Pierce each chilie with tip of knife. Place garlic and bay leaf in hot , sterilized jar. Pack chilies tightly into jar. Add fresh sprigs when jar is half full. Bring vinegar just to boil and pour over chilies. Let sit 2 min., tap to remove air bubbles and add more vinegar. Fill to 1/2 " of top. Process 15 min in hot water bath or store in fridge for 2 mos.

[JohnF]

I usually double or triple this recipe, making an extra portion of the brine to be sure to have enough to cover the pickles. This was originally a recipe for quick bread and butter pickles and I substituted peppers. Very tasty either way. Started using jalapenos and progressed to mixed.

1 1/2 to 2 lbs peppers sliced 1/4 " thick
2 medium onions sliced thin
6 ice cubes
1/4 cup coarse ( Kosher ) salt
1 cup cider vinegar
1/2 cup sugar
1 Tablespoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric

In large bowl combine peppers, onions, salt, and ice. Let stand 1 hour tosssing occassionally.

Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.

In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.

Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.

They can also be processed in a hot water bath.

[Mantis]

When you say brine do you mean the vinegar or just salted water???
They look very good

[JohnF]

By brine I mean the vinegar,sugar and spice mixture. They are very good also using cucumbers.