	These jalapeno peppers* are fresh and they have a very good hotness, perfect for this recipe*.

	These are the glass jars* that you have to use to store your pickled chiles and vegetables*.

	Do you need marjoram? Buy the Spice Hunter it has a very good aroma, very good flavor and the best is that it is organic.

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Pickled
Chilies and Vegetables

When someone walks along the Mexican streets and passes through a market , a restaurant or a fonda; Where there are glass jars or beautiful ornamented bottles full of pickled chilies and vegetables... One gets the immediate desire of trying them.

The pickled chilies and vegetables consist of jalapeno peppers combined with a wide diversity of vegetables , which are cooked with vinegar and aromatized with herbs and spices. The combination results delicious, strong and spicy; which can be accompanied in a special way with any dish.

In Mexico it is accustom to put bread and these chilies on the table before the food has arrived. In this fashion the Mexicans start preparing pickled chilies and vegetables with bread as entree ; which you have to experience. The best part is that always everybody fights for the carrots... you will see why...

About the Recipe

To make this recipe you have to cut, fry and cook ingredients – it may sound complicated but the reality is that you won’t have any problem.
This recipe is prepared with many vegetables but if there would be another special vegetable that you would like to try pickled, just include it. We recommend the cucumber and the chayote.
Try to use peppercorns in this recipe, instead of ground pepper so it will have more aroma and flavor.
In this recipe any type of vegetable oil can be used.
In 25 minutes the preparation of the pickle chilies and vegetables will be ready and then they have to be left resting for 1 day.
This recipe yields approximately 2 jars.

Ingredients

10 Jalapeno Peppers (4.5 oz)

8 Cambray Potatoes (4.2 oz)

3 Carrots (12.6 oz)

2 Zucchinis (8.8 oz)

1/4 of a Cauliflower (7 oz)

5 Spring Onions (5.2 oz)

1 Garlic head (2.1 oz)

4 Bay Leaves

2 Cloves

1 Marjoram sprig (.3 oz)

1 Thyme sprig (.3 oz)

1 teaspoon of Oregano

2 cups of White Vinegar (16.9 fl oz)

1/4 cup of Vegetable Oil (2 fl oz)

5 Black Peppercorns

1/2 tablespoon of Salt

Cookware

1 Saucepan with Lid

2 Large Glass Jars with Lid

1 Measuring Cup

1 Chopping Board

1 Kitchen Spoon

1 Turner

1 Knife

Directions

Cut Many Ingredients

Halve 8 cambray potatoes, then reserve.
Cut 1/4 of a cauliflower into small bouquets, then set aside.
Cut 10 jalapeno peppers into strips, then set aside.
Cut the tail of 5 spring onions, discard the tails and reserve the spring onions.
Slice 2 zucchinis and 3 carrots; then reserve.

Fry Many Ingredients

Separate the garlic cloves from 1 garlic head and peel them; then set aside.
Heat in a saucepan over medium heat 1/4 cup of vegetable oil.
Incorporate in the saucepan:

The halves of the Cambray Potatoes that were cut.
The Cauliflower bouquets that were cut.
The slices of the Jalapeno Peppers that were cut.
The Spring Onions that were cut.
The slices of the Carrots that were cut.
The Garlic cloves that were peeled.

Mix the saucepan ingredients and fry them for about 3 minutes, until they are lightly fried; stir regularly.

Cook All the Ingredients

Add in the saucepan, along with the other ingredients:

4 Bay Leaves.
2 Cloves.
1 Marjoram sprig.
1 Thyme sprig.
1 teaspoon of Oregano.
2 cups of White Vinegar.
5 Black Peppercorns.
1½ cups of Water (12.6 fl oz).
1/2 tablespoon of Salt.

Mix all the saucepan ingredients and bring the mixture to a boil over high heat.
When the mixture boils reduce to low heat, cover the saucepan and cook the ingredients for about 15 minutes, until the vegetables are moderately cooked; stir occasionally.
Incorporate in the saucepan the slices of the zucchinis that were cut, mix the ingredients and cook them for about 3 minutes, until the zucchinis are well cooked; stir occasionally.

The zucchinis are added at the end because they are very soft and they would fall apart if they are cooked for a long time.

Turn off the heat, wait for the pickled chilies and vegetables to cool and transfer them to 2 large glass jars, with a kitchen spoon. Upon completion close the jars.
Leave the pickled chilies and vegetables resting in a fresh and airy place or in the bottom part of the refrigerator for 1 day, so the flavors and aromas are absorbed.