(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. Â¡Horale! Â¡Vamos a do this!
1 lb jalapeno (serrano if you please) chile peppers1/3 cup olive oil2‑3 medium white or yellow onions, thickly sliced2‑3 medium carrots, peeled and thickly slicedFlorets from half a small cauliflower (optional)1 head garlic, cloves separated but not peeled4 cups apple cider vinegar2 Tbsp Kosher salt or sea salt2 bay leaves1/2 teaspoon dried oregano4 sprigs of fresh marjoram or 1/4 teaspoon dried4 sprigs of fresh thyme or 1/4 teaspoon dried1 Tbsp sugar
- 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 jalapeÃ±os. 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.