To prepare the vegetables, start by pouring vinegar over them and adding the herbs and salt. You don't need to prepare the brine in a separate pot. Then, reduce the heat and wait until the mixture comes to a boil. Keep an eye on the chili peppers and wait until their bright green color fades and they turn dry, which indicates that they are ready. After that, turn off the heat and let the mixture cool down before packing it into glass jars with lids.
15 minutesmins
15 minutesmins
0 minutesmins
30 minutesmins
4cups
Calories: 57kcal
Ingredients
3tablespoonsvegetable or olive oil
2cupspeeled and sliced carrots
1large onion, sliced
1poundchiles jalapeños
1garlic head
1 bay leave
3-4cupswhite vinegar
1teaspoonthyme, dried
1 teaspoonoregano,driedmexican oregano is best
1teaspoonmarjoram*optional
1/4teaspoonpepercorns
1teaspoonsalt
Instructions
To make pickled peppers, prepare chilies, carrots, onion, and garlic by peeling and slicing them.
To start, pour oil into a pot, ensuring it covers the bottom. Once the oil is heated, add the carrots and sauté them for a few minutes. Afterward, introduce the onion, garlic, and jalapeño peppers. Keep in mind, that we don't want the vegetables to brown, they just need to be lightly sauteed.
Cover the vegetables with vinegar and add herbs and salt. Lower the heat and bring them to a simmer for 5 to 10minutes. You are looking for a change in color in the chiles, they should be dark green. Then, turn off the heat and let them rest. Once they have cooled, pack them into glass jars with lids.
Video
Notes
Chiles en vinagre can last for several weeks to several months in the refrigerator, depending on how they are prepared and stored.To ensure maximum freshness and flavor, store them in an airtight container in the refrigerator and consume them within a few weeks of opening.