Pickled Chiles


  • 3 tablespoons vegetable oil
  • 5 cloves garlic, peeled
  • 40 to 50 Serranos or 12 large jalapenos
  • 1/2 medium onion, sliced 1/8 inch thick
  • 1/2 cup fruit vinegar or cider vinegar
  • 2 bay leaves
  • 1 scant teaspoon mixed thyme, marjoram and Mexican oregano
  • 4 peppercorns, coarsely ground
  • 1/2 teaspoon salt


  1. Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside.
  2. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.
  3. Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for about 10 minutes — until the chiles are olive green.
  4. Remove from the heat; pour into a non-reactive container. Cool and season with additional salt, if necessary.
  5. Cover and refrigerate for a day before using.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!

Balance of Nature