Pickled Chilies
By: Anonymous
Published: Saturday, February 13, 2010 - 2:47am

Ingredients




chile peppers

Preparation

1 The easiest way to pickle chilies is to slit them, remove the seeds and pack them in sterilized jars with spiced vinegar to cover. Another way is to cut off the tops, leaving the cores and seeds intact, then slice the chilies in half horizontally. Blanch them in a 50:50 mixture of white vinegar and water and a little salt. Let cool, then pack into sterilized jars, tucking whole peeled garlic cloves between the layers. Fill the jars with olive oil, close, tightly and let < 2 Close tightly and store in a cool, dark place. You can use both the chilies and the sherry for flavoring. Always keep the chilies covered. 3 Serving Ideas : Toss this pickled garlic into spaghetti sauce, serve it in sandwiches, use as an antipasto or as a garnish for salads. 4 NOTES : Here are a few ways of dealing with an excess of fresh chilies. 5 The chilies can be frozen. blanch then first if you won't be using them within say 30 days. not sure of the timing. 6 They can be dried: sun-dried or in a dehydrator. 7 Personal experience with freezing and with sherry. I always blanch first. even when the directions don't mention it.