i have been meaning to roar about this for months, and while i know what i’m about to tell you might not come in handy this very moment (that is, unless you live far, far away from me and you actually do have an abundance of fresh grown chiles that you need to take care of right now) i’mma give it to you anywayz…
back sometime in august my chile bed exploded. eighteen or so plants dripping at once with teardrops and baubles in a myriad of greens, yellows and reds. there is only so much fresh eating and pan-frying of chiles one chile-head tigress and her chile-head husband can do. we had fire mouths for the entire month! the red ones were hung and dried for winter cooking of course. but because our season is short many of my chiles never reach full ripeness.
not willing to let even one hard earned chile go to waste – and not too fond of throwing them in the freezer either (am i missing something – what are they good for?) this is what i did last summer:
quick pickled chiles
as many chiles as you have – stemmed and sliced to 1/2 inch
as much best quality white wine vinegar needed to cover
a jar or jars large enough to fit everything
- fill jar with as many of the sliced chiles as you can. pour white wine vinegar in to cover. cap with a plastic or otherwise non-corrosive lid.
- place in the fridge, checking every day or two to see if there are stray chile slices floating on top. if so, dip them back in with a clean spoon. after a week or so they won’t float.
- your chiles should be finely pickled in about 2 weeks. they will last in the refrigerator for months and months.
i know, i know, when they’re pickled they’re not as pretty, but they are good! try them in a grilled cheese sandwich, in scrambled eggs, or anywhere else your little chile-head heart desires.
…and if you, like me, are waiting once again to have an abundance of homegrown, or neighboring farmer grown chiles that you need to take care of, pin this – ’cause you’ll need it later.