With this recipe you can learn how to make easy pickled chiles in 15 minutes! This simple recipe works for a variety of chiles at various spice levels. We most often use it for red or green jalapenos, but it works for any fresh chile variety such as serranos, banana peppers, fresno chiles, and even habaneros! Also the leftover liquid works wonders for seasoning salads and vinaigrettes! Since it has a small amount of oil it essentially becomes it’s own vinaigrette after several days of developing flavor, so make sure not to toss it when done with the chiles. We usually take the leftover liquid and pour into a vinaigrette jar, then add some olive oil, herbs, black pepper, and dijon mustard to make a loose salad dressing packed with flavor.
These easy pickled chiles are of course a great condiment for the usual suspects such as tacos and nachos, but we like to also chop them and add to orzo or grain salads in summer or garnish cheeses and vegetables, or even on charcuterie platters. They also make a great topping for noodle dishes and salad bowls. They keep well in the fridge for several weeks if stored with a lid and best develop flavor after a few days of marinating. You can have easy quick pickled chiles in just 15 minutes but enjoy the results indefinitely!
Chef’s Tip:
Most professional chefs realize the importance of adding acid to almost any dish to bring the flavor profile to the next level. Salt and MSG have the reputation of building base flavor, but look on the back of many commercial products and you will see citric acid. This acts not just as a preservative but also to heighten flavors. Consider using these pickled chiles or other pickled vegetables to brighten your next inspiration… it doesn’t always have to be a cucumber!
quick pickled chiles
Equipment
Ingredients
- 6 ounces jalapenos sliced on mandolin
- 1 piece garlic clove peeled
- 1 ounce shallot sliced on mandolin
- .25 tsp dried oregano
- 1 tbsp sugar
- 1 tbsp sea salt
- 1 cup white vinegar can also use white wine vinegar or rice vinegar
- .5 cup water
- 2 tbsp canola oil can also substitute with vegetable or peanut oil, or any neutral oil
Instructions
- Begin by portioning out the ingredients. We like to use white vinegar but you can substitute with any dry light vinegar such as white wine or rice vinegar.
- Slice the chiles and shallots into a bowl using a mandolin. They should be about one eighth of an inch thick. This keeps some texture as having them too thin will shrink to nothing and become wilted. If you do not have a mandolin you can use a knife. Also consider wearing some rubber gloves to keep the oils in the chiles from burning the skin.
- In a small sauce pan bring the vinegar, salt, and sugar to a simmer. It should simmer lightly enough to dissolve the sugar and salt. Try not to reduce the mixture too much or the result may be really strong
- Meanwhile, pack the chiles, sugar, and oregano into the jar, then pour the oil over them. When the sugar and salt have dissolved, and the vinegar is still hot carefully pour over into the jar. Be careful not to breath or pour near the face as the vapors can be very strong with hot vinegars and may stress the eyes or nose. The oils in the jar will naturally rise. After a few minutes close the jar and allow to come to room temperature before storing in the fridge. Allow to marinade overnight or ideally two days to develop the pickle flavor!
