Pickled Chiles

For 2 pounds of chiles:

Brine:

3 cups water

1 cup pickling salt

Pickling solution:

3 cups water

3 cups 4%-5% distilled white vinegar

3 teaspoons pickling salt

This recipe works well with Jalapenos, Serrano’s, Yellow Wax, Cherry, Habanero, and Pepperoni chiles.

Cover chiles with the brine mixture and place a plate on the chiles to keep them submerged. Soak the chiles overnight to crisp them. Drain and rinse well and dry. Poke a couple small holes in the top of each chile to keep them from floating in the pickling solution. Pack the chiles tightly in sterilized jars, leaving 1/4 inch headway. Combine pickling solution ingredients in a saucepan. Bring to a boil and pour over the chiles, leaving 1/4 inch head space. Remove trapped air bubbles with a spatula.