Pickling your own chilies is the the easiest thing to do. It's much
cheaper than buying the commercial soggy canned stuff (usually about
$0.99 for a small can). In the US, use Serrano or jalapeno green
peppers. On sale (here in the Denver area), I can get jalapenos for
$0.88-$0.99/lb. The cheapest I've found was $0.88/lb at Walmart.
Some recipes call for pouring boiling vinegar on the chilies but this is not a necessary step. Doing so will make the chilies soggy.
One pound is enough to make a decent-sized jar's worth of pickles. We normally use it in our South East Asian dishes like fried bee hoon or hor fun but this also appears in pizza and Mexican fare.
Ingredients
- Chilies, washed and sliced, stem removed
- Distilled white vinegar
Method
Add prepared chilies in a glass jar. Add vinegar until it covers all the chilies. Cover and allow to stand for a day at room temperature. I use a piece of plastic between the jar and lid to prevent the vinegar from corroding the lid. Store in the fridge.
Some recipes call for pouring boiling vinegar on the chilies but this is not a necessary step. Doing so will make the chilies soggy.
One pound is enough to make a decent-sized jar's worth of pickles. We normally use it in our South East Asian dishes like fried bee hoon or hor fun but this also appears in pizza and Mexican fare.
Ingredients
- Chilies, washed and sliced, stem removed
- Distilled white vinegar
Method
Add prepared chilies in a glass jar. Add vinegar until it covers all the chilies. Cover and allow to stand for a day at room temperature. I use a piece of plastic between the jar and lid to prevent the vinegar from corroding the lid. Store in the fridge.
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