Chile strips that can be used on sandwiches or chopped and mixed with salads such as tuna or shrimp. I found this in Too Many Chiles! I have made a few changes to the recipe.
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Units: US | Metric
- 1Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
- 2Add some of the garlic and peppercorns to small, sterilized jars.
- 3Put the chile in the jars and cover with the liquid.
- 4Add the rest of the garlic and peppercorns to each jar.
- 5Cover tightly and refrigerate for 3 days before using.
- 6Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.
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Nutritional Facts for Pickled Green Chile
Serving Size: 1 (607 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 299.2
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1180.0 mg
- Total Carbohydrate 71.1 g
- Dietary Fiber 3.1 g
- Sugars 59.5 g
- Protein 4.5 g