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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

Cookware

Directions

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

1. Separate the garlic cloves from 1 garlic head and peel them; then set aside.
2. Heat in a saucepan over medium heat 1/4 cup of vegetable oil.
3. 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.

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

1. 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.

2. Mix all the saucepan ingredients and bring the mixture to a boil over high heat.
3. 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.
4. 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.

5. 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.
6. 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.