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[edit] Ingredients
3 |
green jalapenos, diced |
3 |
red jalapenos, diced |
3 |
yellow jalapenos, diced |
3 |
|
3 |
|
6 |
Anaheim chiles, roast, peel, & dice |
3 |
|
1 |
medium carrot, scrubbed & diced |
1 |
teaspoon salt |
1 |
tablespoon pickling spice |
6 |
|
1 |
quart cider vinegar |
2 |
cups water |
1 |
cup sugar |
[edit] Preparation
Step 1 |
Place all the chiles, garlic, carrot, salt, pickling spice, and whole peppercorns in a large glass jar. Bring the vinegar, water, and sugar to a boil and pour over the chiles. Let cool 2 hours, then seal and store in the refrigerator until ready to use. Let the chile pickle in the refrigerator for at least 3 days before using. This will keep in the refrigerator for two to three weeks. |
Step 2 |
Note: if you can't find all the different colors of chile, use whatever you can find. |
Step 3 |
Yield: Approx. 6 cups |
Step 4 |
SERVING SUGGESTIONS: This is a great side dish to serve with beef or cheese and crackers. I particularly like it served with blue cheese on baked crackers. Because it is pickled, this dish is also great to carry to the beach or the mountains for a picnic. |
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[edit] About Pickled Chile
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