Pickled Mixed Hot Peppers

Name: Pickled Mixed Hot Peppers
Prep time: 15 min
Total time: 25 min
Yield: 128
Cuisine: Mexican
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

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Prep 15 min
Total 25 min
Ingredients 16
Servings 128

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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!

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

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.

Expert Tips

tip 1
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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!