Meatless Monday: Pickled Serrano Chilis

I can’t tell if we’re hipsters or need pinafores, a la Little House on the Prairie. But this past weekend, we jarred stuff.

By “we,” I mostly mean my fiance; and “stuff” I mean “his burgeoning crop of Serrano chilis.”

A dozen, half-pint pickling jars were on sale for $5 at the grocery store, so on a milk run, we decided we should probably get hip to the ye olde times and can something.

The process is as follows:

  1. Wash and clean your jars.
  2. Boil your jars for 10 minutes.  Remove from water and place on a sanitary surface.
  3. Boil three parts vinegar and one part water (with whatever spices you choose; we used garlic) for five minutes
  4. Clean and dice your chosen pickle subject.  We used Serrano chilis. 
  5. Pack the diced Serranos in your sanitary jars, leaving room at the top for your pickling liquid.
  6. Pour pickling liquid over the Serranos until full, wiping away any liquid from the lid or threading.
  7. Close your jars VERY tightly.
  8. Submerge the closed jars in more boiling water, and boil for at least 10 minutes.  Make sure the jars are completely covered by the boiling water.

Et voila! You have pickled veggies!

We add these suckers to just about everything over the summer.  They’re especially good in omelets.

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  1. seriously! they’re in the fridge for a little while, but i cannot wait to munch on them.

  2. Look at those pictures! You have an eye for the camera – and very cool. Never even thought about pickling chilis :D

  3. wow, thanks! some of my friends are true photographers, i’m just lucky to have a pretty kitchen table as a backdrop! pickling the peppers kind of cools the heat– great for my Yankee tastebuds, and my Texan BF puts them on EVERYTHING!

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