James Peterson's Pickled Chiles
James Peterson's Pickled Chiles is a side dish that serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 102 calories, 1g of protein, and 0g of fat per serving. For $8.85 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 29 people found this recipe to be scrumptious and satisfying. This recipe from Serious Eats requires coarse salt, sherry vinegar, garlic, and red onion. From preparation to the plate, this recipe takes approximately 72 hours. Overall, this recipe earns a rather bad spoonacular score of 19%. If you like this recipe, you might also like recipes such as James Peterson's Spinach Gnocchi, Fine Cooking Vichyssoise by James Peterson, and James Peterson's Tomato and Herb Gratin.
Servings: 2
Ingredients:
1 tablespoon coarse salt
5 sprigs fresh thyme or marjoram
4 cloves garlic, peeled
1 medium red onion, thinly sliced
3 cups white wine vinegar or sherry vinegar
Equipment:
canning jar
Cooking instruction summary:
Procedures 1 Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.
Step by step:
1. Rinse off the chiles and remove their stems.
2. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.
Nutrition Information:
covered percent of daily need
