(Also known as those pickled vegetables from the taco truck.) ... Mara made some this weekend, and I’ve basically been living on it for the last three days. The recipe originated in The Essential Cuisines of Mexico, but we found a previously adapted version at Simply Recipes. ¡Horale! ¡Vamos a do this!
Ingredients
1 lb jalapeño (and serrano if you wish) chile peppers
1/3 cup olive oil
2 – 3 medium white or yellow onions, thickly sliced
2 – 3 medium carrots, peeled and thickly sliced
Florets from half a small cauliflower (optional)
1 head garlic, cloves separated but not peeled
4 cups apple cider vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 Tbsp sugar
Method
- Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.
- Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
- Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning.
- Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.
My name is Doug LeMoine. I work both on, and for, the Internet. You can find more about me in the 
{ 0 comments… add one now }