If you’re looking to jar up a little zip for your summer BBQ menu’s, this is it!
Pickled Hatch Chiles and Onions are the perfect addition to your burgers, brats, or dogs. A tangy zing with a little heat for good measure.
According to Food & Wine “Hatch chiles range in heat level from mild–for those seeking just the smoky flavor–to extra hot, which rivals the New Mexico sun on the Scoville scale (we assume)”
I have become very fond of steam canning to help beat that summer heat and because it is so much easier than filling and lugging that canning pot around. It uses much less water and energy too! With today’s drought situations everywhere, that is something we all need to be aware of. You can see the steam canner that I use here.
Pickled Hatch Peppers & Onions
- 5 lrg hatch chiles
- 1 lrg onion
- 3 cups water
- 3 cups 5% acidity white vinegar
- 3/4 cup sugar
- 3 tbsp kosher or canning salt
- Slice hatch peppers length wise and remove membrane and seeds
- slice pepper halves into strips
- slice onion in half and then slice into strips
- toss peppers and onions together to mix well
- For the brine, put remaining ingredients into a pot and bring to a medium boil
- place peppers and onions into sterilized jars
- add brine to jars, filling to 1/2 inch head space
- Debubble the jars, wipe the rims, add the lids and rings
- place jars into steam or water bath canner, process for 10 minutes
- See this link for canning instructionshttps://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html