Pickled Hatch Chili Peppers

Hatch Chiles are in season! Pickled some fresh ones to keep for months. Sweet, Sour, and Spicy!

By Michael Coffin

Ingredients

• 1 lb Hatch Chile peppers
• 2 cups filtered water
• 2 cups white vinegar
• 2 tbsp salt
• 2 tbsp sugar

Instructions

1. Chop Peppers in Slices. Remove seeds if wanted.
2. Take a mason jar, lid, and rim. Dip jar and rim in boiling water for a couple minutes.
3. Hand wash the lids with hot water and soap.
4. Combine Water, vinegar, sugar, and salt into a pot and bring to a boil.
5. Place freshly boiled jar onto clean surface, carefully fill with sliced peppers.
6. Pour pickling liquid hot into clean jar carefully (i burned myself be careful). Should cover peppers in jar.
7. Place cleaned lid on and twist rim over tightly.
8. Let cool at room temperature. Jar should properly seal after a couple hours of cooling down. Pressing down on top of jar should not make a noise.
9. Enjoy! Refrigerate after opening.