Pickled Hatch Chiles & Sweet Onions
a delicious condiment for salads, sandwiches, and more
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Servings: 32 2 pints
Calories: 22kcal
Ingredients
- 5 large Hatch chiles or any other mild or hot chile pepper
- 1 large sweet onion
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1 tablespoon kosher or sea salt
- optional pinch or more of red pepper flakes
Instructions
- Slice chiles into thin (1/4- inch) rings, removing seeds and membrane if desired.
- Peel onion, and slice into rings about the same width as peppers.
- Toss vegetables together and place into a sterilized 16 ounce jar.
- Bring water, vinegar, salt, sugar and optional red pepper flakes to a boil in a medium saucepan.
- Pour hot brine mixture over vegetables and cover tightly.
- Let cool, and then refrigerate at least 24 hours.
- Keeps for 4 weeks in the refrigerator.
Notes
Hatch chiles can be hot or mild. Check the label or ask when you buy them. You can substitute any other green chile for this recipe. Poblano or Anaheim chiles work well.
Store pickled chiles in the refrigerator for up to 4 weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 220mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 21mg | Calcium: 5mg | Iron: 0.1mg
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