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White Pickled
chilies, onions and garlic

The white pickled is a very aromatic pickle where the main ingredients that are mixed are: banana peppers, onions and garlics. As it can be imagined from this combination a strong flavor pickle is obtained with interesting notes because many spices are used to season it.

This pickle is from Yucatecan origins and it is not used for any particular dish. What is done in Yucatan is that the white pickled is put on the table center and each one uses it to taste, on the dish that each person wants.

– In fact an experiment can be done and accompany a cochinita pibil with this pickle... you will like the combination.

About the Recipe

• This recipe may look a little complex because there are many things to make, the good part is that it is not difficult.
• The banana peppers that are used in the pickle have to be fresh.
• Do everything possible to use peppercorns in this pickle because its flavor doesn’t get lost.
• It is very important to use white vinegar in the pickle and don’t substitute it for any other type of vinegar because the final flavor will be affected.
• The recipe preparation takes 20 minutes and then it has to be left resting for 3 days.
• This recipe is for 2 cups.

Ingredients

2 Banana Peppers (4.4 oz)

1½ Onions (10.5 oz)

1 Garlic head with skin (2.1 oz)

1/4 tablespoon of Oregano

2 Cumin seeds

1 Clove

1½ cups of White Vinegar (12.6 fl oz)

3 tablespoons of Olive Oil

6 Black Peppercorns

Cookware

1 Frying Pan

1 Griddle

1 Glass Jar with Lid

1 Chopping Board

1 Tongs

1 Kitchen Spoon

1 Turner

1 Knife

Directions

Roast and Fry

1. Put on a griddle over medium-high heat:

• 2 Banana Peppers.
• 1 Garlic head with skin.

2. Roast the griddle ingredients for about 3 minutes, until all their sides are moderately roasted; move them regularly with some tongs. Then set aside.

The garlic head is roasted with skin to protect the garlic cloves so they won’t get burned.

3. Cut 1½ onions into strips, then reserve.
4. Heat in a frying pan over low heat 3 tablespoons of olive oil.
5. Incorporate in the frying pan the onion strips that were cut and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.

Mix Ingredients

1. Add in the frying pan, along with the onion:

• The 2 Banana Peppers that were roasted.
• The Garlic head that was roasted.
• 1/4 tablespoon of Oregano.
• 2 Cumin seeds.
• 1 Clove.
• 1½ cups of White Vinegar.
• 6 Black Peppercorns.

2. Mix the frying pan ingredients and fry them for about 10 minutes, until the onion is well fried and the white vinegar has completely consumed; stir occasionally.
3. Turn off the heat and wait for the white pickled to cool.
4. Transfer from the frying pan to a glass jar, with a kitchen spoon, the white pickled and close the jar.
5. Leave the white pickled resting in a fresh and airy place or in the bottom part of the refrigerator for 3 days, so the flavors and aromas settle.

Aromatic, Strong
and Delicious

Tip: When the white pickled is served put a few drops of bitter orange – it will give a phenomenal citrus flavor.

Variation: Try the pickled ancho peppers, you will love it.

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✳ Shrimp Brochette with Achiote
✳ Pork in Adobo
✳ Chicken Burrito
✳ Grilled Steak