Pickled Hatch Chile Peppers
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!
Servings 2 pints
Equipment
- 2 pint canning jars
- 2 canning lids and rings
- medium saucepan
Ingredients
- 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
OPTIONAL:
- 1/2 onion chopped
Instructions
- 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 and optional chopped onions - 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 in the jar, filling each jar to 1/4" from the top.
- Top with canning lid and ring (finger tight). Allow to cool. Once cooled, refrigerate.