I’m tired of dehydrating stuff and thought I’d try out my newfound pickling skills on chiles.
Picked Peppers:
2 ounces yellow ghosts
2 ounces datils
Brine: (Thanks salsalady for the recipe!)
6 cups distilled white vinegar
3 cups water
2 tablespoons kosher salt
2 tablespoons sugar
I sliced the peppers so the flavor could properly set in. I put the peppers in a jar and added the brine almost to the top after boiling it for 5 minutes. I then sealed the lid and shook vigorously before refrigerating.
These are awesome! The slices retained the heat and they are saltier and sweeter than before.
Picked Peppers:
2 ounces yellow ghosts
2 ounces datils
Brine: (Thanks salsalady for the recipe!)
6 cups distilled white vinegar
3 cups water
2 tablespoons kosher salt
2 tablespoons sugar
I sliced the peppers so the flavor could properly set in. I put the peppers in a jar and added the brine almost to the top after boiling it for 5 minutes. I then sealed the lid and shook vigorously before refrigerating.
These are awesome! The slices retained the heat and they are saltier and sweeter than before.
