Saturday, November 1, 2014

Pickled Chili Peppers

Red, Green & Yellow Chili Peppers / Jalapenos - 8, cut into thin rounds
Carrot - 1/4, peeled and thinly sliced
Red onion - 1/4, thinly sliced
Rice / White vinegar - 1 cup
Water - 1 cup
Garlic - 1 clove, peeled and lightly crushed
Sea salt - 1 tbsp.
Sugar - 1 tbsp
Dried oregano - 1/2 tsp
Black peppercorns - 10, lightly crushed
Bay leaf - 1
Heat the vinegar in a steel saucepan with the water, garlic, salt, sugar, oregano, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved.

Add the chilies, carrots, and onions. Cook in the pan for a minute, then cover, remove from heat, and let it stand for 15 minutes.

Pour the mixture into jars, close them, and refrigerate until ready to serve.

Storage: The pickles will keep for at least a month in the refrigerator, and will start to lose kick after that.

Adapted from

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