I love Mexican food! This recipe is inspired by those pickled peppers and carrots, and the other fresh ingredients, you get at a taqueria. It’s a simple refrigerator pickle that anyone can do.
Carrot, one Chile peppers, 2 cups Pearl onions, six Garlic, four Oregano, 1/2 teaspoon Cumin, 1/2 teaspoon Peppercorns, 1 tablespoon Bay leaf, one Sugar, 2 teaspoon Sea salt, 2 teaspoon Vinegar, 3/4 cup Water, 3/4 cup Mason jar, 24 ounce jar
To make this recipe, we're going to start off by making the broth.
Add vinegar and water to a small pot or sauce pan. Add in sea salt, sugar, garlic, black peppercorns, dried cumin, and dried oregano.
Bring the mixture to a boil.
Add the chile peppers and carrots, in layers, to a 24 ounce mason jar. About half way full, add in some pearl onions. Continuing layering until you've almost reached the top.
Add the brine you brought to a boil into the mason jar.
If the brine does not fully cover the vegetables, add in some water to top it off.
Seal up your mason jar and let it cool.
Once it's cooled, put it in the fridge. Let stand in the fridge overnight before enjoying.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.