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:

Quickview
101k Calories
1g Protein
0.13g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
101k
5%

Fat
0.13g
0%

  Saturated Fat
0.04g
0%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
3520mg
153%

Get Enough Of These
Protein
1g
3%

Manganese
0.39mg
19%

Vitamin C
11mg
14%

Iron
2mg
13%

Vitamin B6
0.15mg
7%

Potassium
260mg
7%

Magnesium
25mg
6%

Calcium
57mg
6%

Phosphorus
56mg
6%

Fiber
1g
6%

Copper
0.09mg
5%

Folate
11µg
3%

Vitamin B1
0.04mg
3%

Vitamin A
120IU
2%

Zinc
0.32mg
2%

Vitamin B2
0.03mg
2%

Selenium
1µg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need

 

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