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Pickled Mixed Hot Peppers

  • Prep 15 min
  • Total 25 min
  • Ingredients 16
  • Servings 128

Ingredients

1/3
cup canola oil
1
large red onion, cut in half and then sliced into strips
4
cloves garlic, crushed
1
large carrot, peeled and sliced thin
6
jalapeños peppers
6
serrano peppers
6
Fresno peppers
6
Caribe peppers
3
chiles de árbol
1/2
tablespoon oregano
1/2
tablespoon black peppercorns
3
bay leaves
1 3/4
cups white distilled vinegar
1 1/4
cups water
1/2
tablespoon sugar
2
tablespoons kosher salt, or to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you're experienced at pickling vegetables, you can prepare this recipe and store it at room temperature for up to 6 months. Follow the instructions for pickling and preserving vegetables.

One of the great things about summertime is the abundance of fresh peppers available at our local farmers markets. They come in all sizes, colors and spice levels. For this recipe I picked my four favorite fresh chiles: jalapeño, serrano, fresno and the Caribe pepper, also known as chile güero. The added chile de árbol provides an extra kick!

Directions

  • 1 Add the canola oil to a large pot. Preheat to medium heat for 5 minutes. Add the onions, carrots and garlic and cook for 3 to 4 minutes.
  • 2 Add the jalapeños, serranos, fresnos, and Caribe peppers and the chile de árbol. Continue cooking for 3 minutes, stirring often.
  • 3 Add the oregano, peppercorns and bay leaves, stir well to combine.
  • 4 In a large measuring cup or bowl, combine the vinegar, water, sugar and salt. Stir until salt and sugar have dissolved. Taste for salt. Pour this mixture into the pot of chiles and stir well.
  • 5 Reduce the heat and cook at a low simmer for 10 to 15 minutes or until the jalapeño peppers turn from bright green to olive green in color.
  • 6 Pour the mixture into sterilized mason jars. You can also use a large plastic container. Let them cool completely at room temperature, cover with the lids and refrigerate for up to one week before serving.
  • 7 I like to eat these chiles as an accompaniment to any savory dish, or add them to my salads and dressings.

One of the great things about summertime is the abundance of fresh peppers available at our local farmers markets. They come in all sizes, colors and spice levels. For this recipe I picked my four favorite fresh chiles: jalapeño, serrano, fresno and the Caribe pepper, also known as chile güero. The added chile de árbol provides an extra kick!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 10, 2015

One of the great things about summertime is the abundance of fresh peppers available at our local farmers markets. They come in all sizes, colors and spice levels. For this recipe I picked my four favorite fresh chiles: jalapeño, serrano, fresno and the Caribe pepper, also known as chile güero. The added chile de árbol provides an extra kick!