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Pickling formula for chiles?

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Pickling formula for chiles?

Bada Bing | Sep 11, 2011 06:46 AM

I've decided to pickle a bunch of serrano chiles as preparation for making a Chicago-style Giardineira, which is a hot relish/condiment featuring cauliflower, carrots, celery, etc. My plan is to pickle the serranos now and leave them for a few weeks as I await the arrival of local cauliflower.

The problem is, every pickling recipe I find is trying to be a finished product, with various ingredients and flavorings. I've seen some internet recipes for Giardiniera, but the fullest ones also tell of not wanting to do a multistage process, instead making everything at once.

I'm in no hurry, so what I would like to know is some sort of formula for a salt-brining pickling of serranos that would take a few weeks, without any effort to add additional seasonings. Once done, the pickled chiles will become part of the Giardiniera a few weeks down the road.

Thanks!

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