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Pickled Chiles

Ingredients
  • 20 to 25 fresh cascabel or jalapeno chiles
  • 1 large garlic clove; peeled
  • 2 to 3 leafy sprigs fresh basil or oregano
  • 1 bay leaf
  • 2 1/2 to 3 cups distilled vinegar
Instructions

Wash chiles and cut off stems, leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles into jar, tips down, as tightly and uniformly as possible. Add herb sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes and then tap jar to release air bubbles and add more vinegar, to within 1/2" of the top. Wipe rim, seal and process 15 minutes in a boiling water bath. Note: Equally good made with mild pickling chiles if you prefer.

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