Pickled Chipotleschipotle Vinegar Recipes
PICKLED CHILES
Provided by Michael Symon : Food Network
Time 45m
Yield about 2 quarts
Number Of Ingredients 10
Steps:
- Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
PICKLED CHIPOTLES
Steps:
- In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.
PICKLED CHIPOTLE CHILE PEPPERS
An easy, quick way to pickle dried chipotle peppers adapted from Cookiing With Too Hot Tamales Cookbook! Pickled peppers are popular in Mexico, Spain and the Southwestern USA.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.
- Store in a jar in the refrigerator up to 6 months.
Nutrition Facts : Calories 4.9, Fat 0.1, Sodium 1.4, Carbohydrate 1.1, Fiber 0.4, Sugar 0.6, Protein 0.2
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