Stop Buying the Canned Pickled Jalapeños and Vegetables!

When I was living in Mexico in the '80s, writing my first book on the country’s regional cooking, I found homemade versions of this brilliant condiment everywhere. This is what I wrote: “When you taste a pickled chile from the glass barrels in Querétaro, Aguascalientes or San Luis Potosí or from the beautiful bottled mixtures in Toluca or San Cristóbal de las Casas, Chiapas, the flavor seems so much more lively than the canned pickled jalapeños that fill our grocery store shelves.” Sadly, that’s still true today. That’s still the reason you should make these, especially if you grow chiles and need to preserve them. This version only has onions, garlic and carrot in it. I like to add a handful of cauliflower florets, too, along with the carrots. Just make sure there is enough of the salted vinegar/water mixture to cover everything. Here's the recipe: https://www.rickbayless.com/recipe/pi... A technical note: This recipe is written for vinegar with 5% acidity (what’s normal in our grocery stores), which is too strong for this kind of pickling. That’s why we cut it with water. In Mexico, a lot of commercial vinegar and all the homemade vinegar you buy in market stalls is weaker and can be used straight. 00:10 Rick's Intro to Pickled Chiles & Carrots 01:02 Sautéing the Onions and Garlic 01:25 Preparing the Apple Cider Vinegar 02:03 Adding the Carrots, Jalepeños, and Spices 04:00 A Note on Jalepeño Size 04:34 Finishing up and Storage Tips