Jalapeños in Vinegar
Delicious chiles accompanied by pickled vegetables, spicy and tasty; you can jar them in glass jars and gift them to your loved ones or friends. Be careful, they are deliciously addictive!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 500 grams pickled Jalapeño chiles, well washed and sliced to taste 500 grams pickled Jalapeño chiles, well washed and sliced to taste
  • 4 carrots, medium-sized, well washed and sliced into rounds 4 carrots, medium-sized, well washed and sliced into rounds
  • 1 head garlic, with the skin split in half 1 head garlic, with the skin split in half
  • 10 green onions, clean
  • 1/4 cups fava beans, green with skin
  • 1 cauliflower, cut into small sprigs
  • 1/4 cups raisins, tiny with skin
  • 3 zucchini, sliced into thin rounds
  • 1 ear corn, clean and sliced into rounds
  • 1 cup water 1 cup water
  • 1 cup white vinegar
  • 5 allspice berries
  • 1 sprig aromatic herbs, (bay leaf, thyme, marjoram)
  • 1 teaspoon salt 1 teaspoon salt
  • 1 teaspoon sugar 1 teaspoon sugar
Preparation
30 mins
20 mins
Low
  • In a pot, add water (approximately one liter), cover, and heat on high flame. Once it starts to boil, add all the vegetables (including the chiles) and when it starts boiling again, let it boil for three minutes.
  • Meanwhile, to prepare the pickling solution, heat the vinegar and water in a saucepan with the salt and sugar, stir with a spoon, and let it boil for five minutes.
  • Drain the vegetables in a colander to remove all excess water. You can place them in a large container with a lid and pour the hot pickling solution over them, letting them rest in a dry, dark place for four to seven days before consuming. This way, they will cure and flavor.
  • Or you can also jar them in clean jars as follows:
  • Place the sterilized jar on a clean, dry cloth, using a spoon to fill it with the vegetables, also add the herbs, the pepper, and pack them down with the spoon. Add the boiling pickling solution, leaving a minimum of one centimeter of space between the top of the jar and the contents. If there are air bubbles, break them with a knife. Seal the jar tightly and let it cool at room temperature in a safe place. Label it with the product name, production date, and expiration date. The pickled chiles should be left to rest in a cool, dark place (like a pantry) for four to seven days before consuming. This way, they will cure and flavor. Once opened, keep this product refrigerated.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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