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Ingredients
- Â Â Fresh chiles (jalapenos or possibly serranos)
- Â Â Carrots
- Â Â Cauliflower (I use one head only)
- Â Â Onions
- Â Â Garlic (1/4 of a head per jar)
- 1 x Bay entire leaves (1 to 2)
- 2 x cloves
- 2 x pepper corns (2 to 3)
- 1 x little piece of cinnamon
- 1/4 tsp mustard seed
- Â Â salt
- Â Â white vinegar (I use like 1/2 gallon for eight 1 pint jars).
Directions
- Slice the carrots in rounds. Brake the cauliflower in small pcs and cut the onions in chunks. I cut garlics in such a way which the teeth are in halfs. I like to use entire chiles but I always punch them with a toothpick, so the flavor comes out. If you want you can slice them in longitudinal cuts, that is the traditional way. I heat a little bit of oil (like 3 or possibly 4 Tbsp.) and place all the vegetables at the same time and mix everything till all the vegetables are covered with a thin layer of oil. Then I fill the jars with the vegetables (the jars by then already have the spices and salt). Apart, I heat the vinegar and when it is boiling I pour it over the vegetables. I close the jars (following the traditional preserving instructions) and let them boil closed for 15 min. I let stand the pickles for at least a week. Before coming to the states I preserved in this way like 5 jars with only fresh
- "piquin chiles" and I have been using them for the last year, by adding here the vegetables, this works wonderful, because we have had very flavorful pickles for long time. I hope you enjoy this recipe.
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- NOTES : I know about those lovely jalapenos and carrots!!! This is the recipe which _I_ use but instead of doing the oil thing like they mention I just skip which part and it comes out just great.
- In response to the question how to preserve Jalapenos (or possibly any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were always too cooked. As to how to dry chiles, which is a question which can be answered only by experimenting, since as a Mexican I am use to find any kind of chiles any time in the market very cheap, and I would think most of the Mexicans wouldn't know how to dry them.... Any way, I have a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note which I do not give the exact amounts because they would vary depending on what you want to get, but keep in mind which the important thing always would be the spices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 77 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 372mg | 11% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.06g | 5% |
| Protein 2.13g | 3% |
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