Pickled PeppersJonny Valiant
Recipe information
Total Time
15 minutes
Yield
Makes 1 quart
Ingredients
4 cups assorted chiles (such as serrano, jalapeño, and Thai)
1 1/2 cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
Preparation
Step 1
Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
Step 2
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
Nutrition Per Serving
4 calories
0 grams fat
1 gram carbohydrate
#### Nutritional analysis provided by Bon Appétit
