Pickled Chilies Recipe

Pickled Chilies Recipe


Vegetable oil
2 c of peppers (jalapeno); rinsed and dried
1/4 c of sliced carrots
1 pc of onion (medium); sliced
Salt (to taste)
Peeled garlic cloves
1 c of vinegar
1 c of water
Olive oil


Pour 2 tablespoons of oil on a large skillet. Add chilies then cook till skins have blistered. Take out the chilies then add onion then carrots; saute till crisp/tender.

Peel then pack the chiles inside a hot sterilized (canning) jars; season salt on each of the jars and stir.

Add two garlic cloves, 2 slices of onions, and 4 to 6 slices of carrots (on each jar). Heat (equal parts) water and vinegar; pour onto the chilies, leave an inched space on top and ensure no bubbles are inside.

Add (olive) oil, leave half-inched space on top. Cover the jars and process on hot (water) bath, about 15 mins.

Remove the jars then pat dry. Let them stand for 30 to 45 mins till lids are completely sealed.

Pickled Chilies Recipe

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