During peak pickling periods (like late summer/ early fall), I like to keep a few recipes for small batches of pickled garlic and pickled hot peppers. By small, I mean for 0.5-2 cups. What’s the use? It’s so handy to have these at the ready when you have leftover ingredients from making other pickles. For example, we made an entire case of cucumber pickles last night and had these left over:
The recipe for pickled green chiles is really easy and can be scaled up or down as needed. The key to this recipe is the 1-to-1 ration of vinegar and water as well as the simple ingredients that make a single jar (or two) a breeze to make!
- 1 cup vinegar (5% or higher; most use white vinegar though some like a combination of white and cider vinegar)
- 1 cup water
- 1-1.5 cups of green chiles (though any hot pepper will do)
- 6 peppercorns
- 2-3 garlic cloves
- Prepare jars and lids (boil jar for 5 minutes, cover seal with boiling water off heat for several minutes)
- Assemble brine (just the liquids), bring to a boil.
- Fill a clean, hot jar with peppers, garlic and peppercorns with a half inch of headspace.
- Cover with brine.
- Wipe jar rim of any excess brine.
- Place seal on top, tighten band finger tight.
- Process under boiling water (the waterbath) for 5 minutes.