PREP: 40 minutes PROCESS: 10 minutes STAND: 1 week MAKES: 6 pints

Pickled Green Chiles

What You’ll Need

1½ lb. fresh jalapeño and/or serrano peppers

1½ lb. fresh poblano peppers

3 cups water

3 cups white vinegar

1 cup white wine vinegar

2 Tbsp. sugar

1 tsp. pickling salt

6 cloves garlic

How to Make It

1. Thinly slice peppers into rings, discarding stem ends, excess seeds, and membranes (tip, below).

2. In a 4- to 5-qt. stainless-steel, enamel, or nonstick heavy pot combine the next five ingredients (through pickling salt). Bring to boiling, stirring to dissolve the sugar and salt.

3. Pack sliced peppers into six hot sterilized pint canning jars, leaving a ½-inch headspace. Place one clove garlic in each jar. Pour hot vinegar mixture over peppers, maintaining the ½-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature 1 week before serving. (Canning tips, pages 461–466.)

PER ¼ CUP PICKLED CHILES: 20 cal., 0 g fat, 0 mg chol., 43 mg sodium, 3 g carb., 0 g fiber, 0 g pro.

Invest in some plastic gloves when handling large amounts of chiles. The oils can burn your skin and eyes.