Name: Jalapeños in Vinegar
Prep time: 50 min
Cook time: 20 min
Yield: 10
Cuisine: Mexicana
Ingredients: 500 grams pickled Jalapeño chiles, well washed and sliced to taste; 4 carrots, medium-sized, well washed and sliced into rounds; 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 white vinegar; 5 allspice berries; 1 sprig aromatic herbs, (bay leaf, thyme, marjoram); 1 teaspoon salt; 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.