3 green jalepenos, seeds and membranes removed, diced
3 red jalepenos, seeds and membranes removed, diced
3 yellow jalepenos, seeds and membranes removed, diced
3 green serrano chilies, seeded and diced
3 red serrano chilies, seeded and diced
6 anaheim chilies, roasted, peeled, seeded and diced
3 cloves garlic, cut into pieces
1 medium sized carrot, scrubbed clean and diced
1 teaspoon salt
1 Tablespoon pickling spice
6 whole black peppercorns
1 quart cider vinegar
2 cups water
1 cup sugar
Instructions
Place all the chilies, garlic, carrot, salt, pickling spice, and while peppercorns in a large glass jar. Bring the vinegar, water and sugar to a boil and pour over chilies. let cool 2 hours, then seal and store int he refrigerator until ready to use. Let the chili pickle int he refrigerator for at least 3 days before serving. This will keep in the refrigerator for 2 to 3 weeks.
Originally Submitted
1/25/2009
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