Total Steps
5
Ingredients
12
Tools Needed
1
Ingredients
- salt
- 1/2 gallon white vinegar
- teaspoon mustard seed
- 1 piece cinnamon
- 2 cloves
- 2-3 peppercorns
- 1-2 leaves bay leaf
- 2 heads garlic
- onions
- 1 head cauliflower
- carrots
- fresh chiles (jalapenos or serranos)
Instructions
Step 1
<a href="/technique/3JDX2Q84/slice">Slice</a> the <a href="/technique/VYSXFJY6/carrots">carrots</a> in rounds. Brake the cauliflower in small pieces and <a href="/technique/XZBDDD5G/cut">cut</a> the onions in chunks. I <a href="/technique/XZBDDD5G/cut">cut</a> garlics in such a way that the teeth? are in halfs. I like to use entire chiles but I always punch them with a toothpick, so the <a href="/technique/PMQVQDJ8/flavor">flavor</a> comes out. If you want you <a href="/technique/TPWNYF5L/can">can</a> <a href="/technique/3JDX2Q84/slice">slice</a> them in longitudinal <a href="/technique/XZBDDD5G/cut">cuts</a>, which is the traditional way. I <a href="/technique/XZFHRHHF/heat">heat</a> a little bit of oil (like 3 or 4 tablespoons) and place all the vegetables at the same time and <a href="/technique/7S3QCKWK/mix">mix</a> everything until all the vegetables are covered with a thin layer of oil. Then I fill the jars with the vegetables (the jars by then already have the spices and salt).
Step 2
"piquin chiles" and I have been using them for the last year, by adding here the vegetables, this works wonderful, because we have had very flavorful <a href="/technique/5LQDVZ7L/pickle">pickles</a> for long time. I hope you enjoy this recipe.
Step 3
Fatfree mailing list
Step 4
NOTES : I know about those lovely jalapenos and carrots!!! This is the recipe that _I_ use but instead of doing the oil thing like they mention I just skip that part and it comes out just great.
Step 5
In response to the question how to <a href="/technique/WXJN6QKP/preserve">preserve</a> Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were always too cooked. As to how to <a href="/technique/RF7SRX43/dry">dry</a> chiles, that is a question that <a href="/technique/TPWNYF5L/can">can</a> be answered only by experimenting, since as a Mexican I am use to find any kind of chiles any time in the market very cheap, and I would think most of the Mexicans wouldn't know how to <a href="/technique/RF7SRX43/dry">dry</a> them.... Any way, I have a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note that I don't give the exact amounts because they would vary depending on what you want to get, but keep in mind that the important thing always would be the spices.