Making Chile pickles at home

First, a warning. Safety is of the highest importance. Make sure everything you use is as clean as possible before, during, and after the process. It is recommended that you read up on food safety before you try to attempt making pickles.

Also, please note that there may be hidden health risks in my pickling method. I have never had any problems but only a very tiny dose of botulism kills. I cannot take responsiblity for possible health risks. I am only describing what I do. I am not recommending that other people try this recipe.

I use sterile jars for pickling the chiles.

As in the picture above, I put my pickling jars in boiling water and boil them for about 30 minutes, hoping to sterilize them.

I completely cover them in boiling water.

While the water is boiling, I collect me preharvested chiles. On this day, I had selected a large amount of green jalapeños. I know that some do not like green chiles, but I have decided to make this batch of chiles for breakfast. It is tough sometimes waking up to habanero chiles for breakfast.

As you can see from the photo on the right, these chiles have grown to a reasonable size.

I then wash the chiles.