Sweet, smoky, and tangy, these pickled chipotle or morita peppers are simmered briefly in a spiced apple cider vinegar brine with brown sugar, garlic, and whole spices. Stored in the fridge, they develop rich depth over time and make a nice addition to tacos, stews, beans, or cheese boards. Keeps for up to 6 months.

Sweet, smoky, hot with spice and sour from vinegar, these are an incredible condiment and another creative way to preserve your smoked and dried  jalapeños. I like to use fully dried chipotles or moritas (see smoke-dried peppers) and rehydrate them in the hot brine. Find piloncillo sugar in Mexican or Central American markets, or substitute brown sugar.

½ cup brown sugar or piloncillo sugar

½ cup apple cider vinegar

1 tsp salt

4 garlic cloves, thinly sliced

4 allspice berries

4 cloves

24 chipotle peppers

Bring the brown sugar, vinegar, salt, garlic, allspice, cloves and ½ cup of water to a boil, then add the peppers. Simmer for 2 minutes, then transfer to a glass jar and cool to room temperature. Keep covered and refrigerated for up to 6 months.