Description
Hatch chiles are a low-acid food, so they must have their acidity raised before they can be water-bath canned. The best way to do this is through pickling.
Ingredients
Scale
- 4–5 large Hatch chile peppers
- 1 large sweet onion
- 1 cup water
- 1 cup white vinegar (5%)
- ½ cup sugar
- 1 tablespoon Kosher or sea salt
- Pinch of red pepper flakes (optional)
Instructions
- Rinse, dry, and blister the Hatch chiles. Remove the skins, seeds, and stems once cool.
- Slice peppers in half lengthwise, then slice peppers halves into strips.
- Dice the onion into similar size strips as the peppers and mix them together.
- Combine water, white vinegar, sugar, pepper flakes, and salt together in a pot and bring the mixture to a boil.
- Place the pepper and onion mixture into hot, sterilized jars. Add brine to the jars, leaving ½ -inch headspace.
- Use a spatula to release any air bubbles. Wipe the rims of the jars and add lids and screw bands.
- Tighten lids to fingertip tight.
- Load the cans onto the jar rack in a single layer and lower them carefully into the water bath canner. Add water if needed to get the water level to 1 inch above the tops of the jars.
- Once the jars are in the canner, heat the water to a rolling boil and cover the canner with a lid.
- The processing time for half-pints or pints below 1,000ft of elevation is 10 minutes. Process an additional 5 minutes for elevations between 1,001 and 6,000ft or an additional 10 minutes for elevations above 6,000ft.
- Once processed, turn the heat off and remove the canner’s lid. Allow the jars to rest for 5 minutes.
- After 5 minutes, remove the jars from the canner with a jar lifter and place the jars on a towel-covered countertop.
- Do not retighten screw bands. Let the jars air cool for 12-24 hours. You should hear a popping sound as the jars seal as they cool.
- Once the jars are at room temperature, remove the screw bands and check the seals.
- If the seal is indented, the jar is safe to label and store in a cool, dark place.
- If the seal isn’t indented, you can use a new lid and reprocess the contents, or put the jar into the refrigerator and consume the peppers within a few days.
- Prep Time: 1 hour
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 63kcal
- Sugar: 6g
- Sodium: 1500mg
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g