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Easy Pickled Chile Vinegar

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"This quick method for pickling chiles will add a punch of flavor to countless dishes: vinaigrettes, tuna or chicken salad, fried chicken, fried shrimp, crab claws. It will last in your fridge for several months, if not longer. Banana peppers work particularly well because they're a nice, medium-heat pepper, hot enough to be interesting, but not so much as to be overpowering. The idea is to use a generous amount of the vinegar and chiles in a dish to add that pickled tartness."

List of Ingredients

â—¦ 2 cups sliced banana chiles, stemmed but not seeded
â—¦ 1 cup sliced serrano chiles, stemmed but not seeded
â—¦ 3 cups distilled white vinegar
â—¦ ¾ cup sugar
â—¦ 1 teaspoon kosher salt


Recipe

Put the sliced chiles in a 1-quart glass jar. Bring the vinegar, sugar, and salt to a boil in a nonreactive saucepan. Cool briefly and then pour the hot vinegar over the chiles. Cool again for a few minutes, then cover with the lid and refrigerate for up to 3 months.

Makes about 3 cups