Pickled Chilies

montanamato · March 29, 2006

20-25 Cascabella or Jalapeno style chilies
3 cloves garlic
2-3 fresh sprigs of basil or oregano
1 bay leaf
2 1/2- 3 cups cider vinegar
1 quart glass canning jar

Wash chilies and cut off most of the stem. Pierce each chilie with tip of knife. Place garlic and bay leaf in hot , sterilized jar. Pack chilies tightly into jar. Add fresh sprigs when jar is half full. Bring vinegar just to boil and pour over chilies. Let sit 2 min., tap to remove air bubbles and add more vinegar. Fill to 1/2 " of top. Process 15 min in hot water bath or store in fridge for 2 mos.

March 29, 2006	#1
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Pickled Chilies 20-25 Cascabella or Jalapeno style chilies 3 cloves garlic 2-3 fresh sprigs of basil or oregano 1 bay leaf 2 1/2- 3 cups cider vinegar 1 quart glass canning jar Wash chilies and cut off most of the stem. Pierce each chilie with tip of knife. Place garlic and bay leaf in hot , sterilized jar. Pack chilies tightly into jar. Add fresh sprigs when jar is half full. Bring vinegar just to boil and pour over chilies. Let sit 2 min., tap to remove air bubbles and add more vinegar. Fill to 1/2 " of top. Process 15 min in hot water bath or store in fridge for 2 mos.