Pickled Chilies / Chiles en Vinagre

1 kg. Serrano or Jalapenos chilies
2 lt. White Vinegar
1 lt. Vegetable Oil
2 kg. of Carrots.
1 kg. of White onions.
4 heads od garlic.
1/4 part of a cauliflower
1 table spoon of peppercorns
3 Cloves
8 Bayleaves
3 sprigs of thyme
2 sprigs marjoram


+ Cut the heads of garlic into four and the ions into eight segments; separate the cauliflower into flowerets. Slice the carrot into rounds, Make a crosswise slit at the end of each chili.

+ Fry ten cloves of garlic in the oil until golden. Remove from the pan then fry the carrots, cauliflower, onion, chilies, and garlic. Add the vinegar, spices and herbs, and one cup of water.

+ Cover and boil until the vegetables are soft. Bottle and leave to stand for at least one day before using.


1 kg. Chiles Serranos o jalapeños
2 lt. Vinagre blanco
1 lt. Aceite vegetal
2 kg. Zanahorias.
1 kg. Cebolla blanca.
4 cabezas de ajo.
1 / 4 parte de una coliflor
1 cucharada de granos de pimienta
3 dientes
8 hojas de laurel
3 ramitas de tomillo
2 ramitas de mejorana


+ Cortar las cabezas de ajo en cuatro y los iones en ocho segmentos, separar la coliflor en flores o pequenas piezas. Cortar la zanahoria en rodajas, hacer un corte transversal al final de cada chile.

+ Freir diez clavos de ajo en el aceite hasta que estén dorados. Sacar de la sartén, freír la zanahoria, la coliflor, la cebolla, los chiles y el ajo. Añadir el vinagre, especias y hierbas, y una taza de agua.

+ Cubra y deje hervir hasta que las verduras estén blandas. Embotellar y dejar reposar durante al menos un día antes de usar.

1. Fernandez, Adela “La tradicional Cocina Mexicana y sus mejores recetas” Editorial Panorama pp. 84-85 1er Ed, 1985.

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