While coming up with gifts for my parent's always presents a feat of extraordinary research and/or creativity, this year with my severely stunted budget (thanks Americorps) has become an excruciating task. Ah, but finally, there is a bright light at the end of my gift giving tunnel of doom - Pickled Chilies. My parents love love love (in the words of my mother) anything "kick butt spicy". We also share an irrational infatuation with pickles. So, when brought together, it results in a bastard child named Pickled Chilies, which also happens to fit perfectly into my lack of finances!
Below lies the most wonderful recipe I could find, with the best reviews, from the notable chef Michael Symon.
Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time–how long, I don't know because I always use them up for I can find out.
Pickling Liquid
sherry vinegar
sugar
salt
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns
1 to 2 pounds chillis (or enough to fill whatever vessel you're using)
Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.
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