Pickled Fresno Chiles - Canning Version

Ingredienser

10 Fresno chiles

200 ml distilled vinegar

100 ml water

1 tbsp coriander seeds (whole)

4 large bay leaves

2 cloves garlic, peeled and smashed (25g)

5 g salt

10g sugar

Vejledning

**Prepare the water bath**

Fill the canner about half way with cold water and bring to a boil. It may be helpful to bring a second pot of water to a boil in case you need to top off.

Clean jars and lids. I set my ljars and lids in the boiling canner for a few minutes to sterilize.

Prepare the pickling brine

Combine all ingredients except peppers in a small saucepan and bring to a boil. After reaching a boil, reduce heat and simmer until ready to use.

Prepare the chili's

Slice chiles*, place in sterilized Mason jars, and cover with the pickling brine. Leave 1/4 headroom in the jars, and seal the lid tightly.

Lower jars into canner, bring to a boil again if the boiling has stopped, then process according to chart in notes.

After processing, lift cans straight out of the canner and place on a towel on the counter. Allow to rest undisturbed for 24hrs. Then, ensure the seal has formed on the jars before storing.

Notater

this worked, but the texture was not as good. it's also difficult to do for just a few peppers at a time. Perhaps revisit if needed to preserve a really large harvest, but the normal recipe in the fridge should be just fine for 1 or 2 jars.

You can also leave the chiles whole, in which case you can slice a slit lengthwise in each.

**Boiling water bath processing time**

(Altitudes of 6,000 ft or less)

Half-pints or pints: 10 min

Quarts: 15 min

(Above 6,000 f

Half-pints or pints: 15 min

Quarts: 20 min

**Canning reference:**

https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/making-pickled-peppers-at-home-9-314/