Black Chiles

There are any number of black chile varieties, some sweeter, some hotter.  These are a little on the sweet side and very elegant in their (vegan) soup and fish.

I marinated  these beauties but I am not sharing a picture of the finished product because they faded in their brine and I want you to remember them in all of their ebony glory.

Marinated Chiles

More commonly, though less precisely, known as Pickled Peppers

Pack black chiles, or any chiles, into a sterilized pint jar.  You may slice and seed them, or leave them whole.

In a saucepan, combine 3/4 cup cider vinegar, 3/4 cup water, 5  black peppercorns, 1 teaspoon black mustard seeds, 1 1/2  teaspoons salt and 1 1/2 teaspoons sugar.  Bring to a simmer.  Pour the hot brine over the chiles, seal, and refrigerate.  Marinated sweet and hot chiles are welcome in salads and sandwiches.  Brine from marinated chiles is an essential ingredient for the world's greatest hummus.  I have special plans for this black chile brine.  Watch this space.