Johnny Valiant
Recipe information
Yield
makes 1 quart
Ingredients
4
cups assorted chiles (such as serrano, jalapeño, and Thai)
1
1/2 cups distilled white vinegar
3
garlic cloves
2
tablespoons black peppercorns
2
tablespoons kosher salt
2
tablespoons sugar
2
tablespoons coriander seeds
Need to make a substitution?
Preparation
Step 1
Cut large chiles into 1/4" rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-qt. jar.
Step 2
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
Nutrition Per Serving
1 tablespoon contains: Calories (kcal) 3.5 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.7 Dietary Fiber (g) 0.2 Total Sugars (g) 0.4 Net Carbs (g) 0.5 Protein (g) 0.1 Sodium (mg) 72.8