Pickled Chile
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 green jalapenos, diced
3 red jalapenos, diced
3 yellow jalapenos, diced
3 green serrano chiles, diced
3 red serrano chiles, diced
6 Anaheim chiles, roast, peel, & dice
3 cloves garlic, cut into pieces
1 medium carrot, scrubbed & diced
1 teaspoon salt
1 tablespoon pickling spice
6 whl black peppercorns
1 quart cider vinegar
2 cups water
1 cup sugar

Preparation

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. 2 Note: if you can't find all the different colors of chile, use whatever you can find. 3 Yield: Approx. 6 cups 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.