Mexican Food Journal
Mexican style pickled serrano peppers with white onion, carrots, and garlic.
- 10 serrano peppers
- 2 carrots
- ½ white onion
- 12 ounces apple cider vinegar
- 8 cloves garlic
- 2 tbsp oil
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp cumin seed (comino)
- 1 tbsp dried oregano
- 1 tbsp whole black peppercorns
Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
Chop the onion into 1/2" pieces.
Cut the carrot into 1/4" rounds.
Coarsely chop the garlic.
Layer the vegetables and the spices in the canning jar.
Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.