Pickled Chiles

Yield: 1 quart

20 to 25 fresh cascabella or jalapeno chiles
1 large clove garlic peeled
2 to 3 leafy sprigs fresh basil or oregano
1 bay leaf
2 1/2 to 3 cups distilled vinegar
1 quart glass canning jar

  1. Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile.
  2. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles into jar, tips down, as tightly and uniformly as possible.
  3. Add herb sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release bubbles and add more vinegar, to within 1/2 inch of the top. Wipe rim, seal and process 15 minutes in a boiling water bath.

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