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Pickled Green Chiles

Pickled Chiles

A wonderful way to get your green chile fix – these are lightly pickled with that slightly sweet, sour and garlicy flavor. Great on crackers, with sour cream, or on burgers or dips.

Just the right touch! So simple to make and yet so versatile. Sugar, vinegar, dill seed, mustard seed and garlic – yet it doesn’t mask the fresh green chile flavor. In the photo, I took Mary’s Gone Crackers gluten free crackers, spread cream cheese on, and topped it with pickled green chiles.  And it takes only 15 minutes to make. It will keep in the fridge for a few weeks.

This is a family recipe from Kathy Sullivan – a favorite from her childhood in New Mexico.  I’ll be throwing these into all kinds of dishes. I’d put them on burgers, blend them in with spicy bean dip, mix with sour cream, top a bowl of chili with them. Do you have any interesting ideas for them?

I made these with Big Jims (a medium hot green chile), which I think is the best way to go (though any green chile will do). They’ve got heat, but not so much as to overwhelm the pickled flavor. Also Big Jims are thick and meaty, which I really like for this dish. I also cut them into pretty big chunks, but if you want to use diced green chiles it will also be very good. Planning on a Super Bowl Party? You might put a bowl of these out or some cream cheese topped with these.

Pickled Green Chiles
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 3 cups whole roasted, peeled green chiles (or 3 7 oz cans)
  • ½ cup sugar
  • ½ cup cider vinegar
  • 1 tsp dill seed (whole)
  • 1 tsp salt
  • ½ tsp mustard seed (whole)
  • 1 clove garlic (whole or minced)
Instructions
  1. Remove seeds from chiles and slice into 1-1/2 inch long strips.
  2. Boil remaining ingredients until sugar is dissolved.
  3. Stir in chiles.
  4. Refrigerate for several hours. Drain and serve with crackers.
  5. Too easy! Enjoy!
Notes
I just refrigerate these without draining. Then when I serve them, I drain or choose not to drain them depending how I'm serving them.

 

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