Whip up these sweet yet spicy Pickled Hatch Chiles – in ten minutes or less you can use an abundance of Chile peppers and top on burgers, fries and more!
It’s Hatch Chile season here in the Southwest and grocery stores are overflowing with Chile peppers and those looking to make their favorite recipes.
When Hatch Chile season rolls around, pickles probably aren’t the first thing folks probably think of. Hatch Chile peppers can be used in everything from cornbread to pesto, to sourdough bread and so much more.
Hatch Chile Pepper Recipes
Hatch Chiles make the perfect pickle when you think about it… combined with sugar in a pickling brine, they combine sweet with a little heat.
They’re also super simple to throw together – slice the peppers, stuff the jars, whip up the brine .. you can have 2 jars of pickled Hatch Chile peppers in all of 10 minutes. TEN minutes!
How Do You Eat Pickled Hatch Chile Peppers?
You can enjoy these simple pickled hatch Chile peppers a variety of ways…
- On burgers in place of pickles
- As a topping for your favorite nachos recipe
- Straight out of the jar…
- On your favorite tostada, or taco recipe
Pickled Hatch Chile Peppers
Making these pickled hatch Chile peppers requires a mere ten minutes and a patient spirit ❤️
To get started, slice ten Hatch Chile peppers in thin rings. Divide them between two pint canning jars. Combine your vinegar, water, sugar, and salt in a medium saucepan and heat until dissolved (just to a boil, then reduce the heat or turn off). Pour the brine over the Hatch Chile peppers in the jar.
Top with your canning lid and ring, and allow to cool completely on your counter.
Once cooled, place in your refrigerator to enjoy with your next meal.
Can These Be Canned?
In all honesty, I haven’t canned these pickled hatch Chile peppers because my kids usually consume the pints before I can even think of canning them. They store wonderfully in the refrigerator for several weeks.
If you plan on making more/doubling the recipe, you may certainly want to check with Ball canning to determine if this recipe is safe for canning. As always, you are welcome to adjust the sugar/salt based on your own preferences. You can even add a pinch or two of red pepper flakes for even more heat.
Did you make these Hatch Chile Pickles? If you did, please take a second to rate the recipe and leave a comment.
Pickled Hatch Chile Peppers
- 2 pint canning jars
- 2 canning lids and rings
- medium saucepan
- 1 C white vinegar
- 1/2 C water
- 1/4 C sugar
- 1 tsp salt
- 2 cloves garlic
- 10 Hatch Chile peppers sliced thin into rings
- Combine vinegar, water, sugar, and salt to a medium saucepan. Bring to a boil, stir until dissolved. Turn off heat.
- While the mixture comes to a boil, fill each of 2 pint canning jars with sliced. Hatch Chile peppers - depending on how large each pepper is, you will likely be able to stuff 5 sliced peppers in each jar.
- Add one clove of garlic in each jar.
- Pour the hot brine over the peppers, filling each jar to 1/4" from the top.
- Top with canning lid and ring (finger tight). Allow to cool. Once cooled, refrigerate.
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