Pickled Chilies

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If you’re planning to eat these within 6 months, you can simply seal them and keep them in the refrigerator.

Difficulty: Medium

Hands-on: 25 minutesTotal: 25 minutes

Makes: 8 pints

Ingredients

  • 4 lbs. mixed chili peppers
  • 2 large red onions
  • 20 garlic cloves
  • 1 piece (2") fresh ginger
  • 12 Tbsp. olive oil
  • 12 cloves
  • 1 Tbsp. fresh-ground cinnamon
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 8 cups distilled white vinegar
  • 2 Tbsp. sea salt

Directions

  • Rinse the chilies in cold running water to clean. Remove the stems. Prick each chili 3 or 4 times with a fork. Peel the onions and slice into ¼" rounds. Peel the garlic cloves. Slice the ginger thinly.
  • Heat the olive oil to medium-high in a very large saucepan. Add the garlic. Sauté until golden, then smash the garlic into the oil with the back of a spoon or spatula. Add the onions, ginger, cloves, cinnamon, thyme, and oregano. Cook for 2 to 3 minutes or until the onion just turns clear. Add the chilies and cook for 5 to 6 minutes, stirring constantly.
  • Heat the vinegar to boiling in a large saucepan. Add it to the chili mixture. Bring everything to a boil for about 5 minutes. Stir in the salt until dissolved.
  • Pour into sterilized jars and seal.

Recipe Information

Makes: 8 pints

Ingredients

  • 4 lbs. mixed chili peppers
  • 2 large red onions
  • 20 garlic cloves
  • 1 piece (2") fresh ginger
  • 12 Tbsp. olive oil
  • 12 cloves
  • 1 Tbsp. fresh-ground cinnamon
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 8 cups distilled white vinegar
  • 2 Tbsp. sea salt

Directions

  • Rinse the chilies in cold running water to clean. Remove the stems. Prick each chili 3 or 4 times with a fork. Peel the onions and slice into ¼" rounds. Peel the garlic cloves. Slice the ginger thinly.
  • Heat the olive oil to medium-high in a very large saucepan. Add the garlic. Sauté until golden, then smash the garlic into the oil with the back of a spoon or spatula. Add the onions, ginger, cloves, cinnamon, thyme, and oregano. Cook for 2 to 3 minutes or until the onion just turns clear. Add the chilies and cook for 5 to 6 minutes, stirring constantly.
  • Heat the vinegar to boiling in a large saucepan. Add it to the chili mixture. Bring everything to a boil for about 5 minutes. Stir in the salt until dissolved.
  • Pour into sterilized jars and seal.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat24g
Saturated Fat3.5g
Cholesterol0mg
Sodium300mg
Total Carbohydrate17g
Dietary Fiber3g
Sugars7g
Protein3g