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Chile Pequín en Escabeche – Pickled Pequíns
Prep Time
5
minutes
Cook Time
5
minutes
Total Time
10
minutes
Author
Vianney Rodriguez
Ingredients
1
cup
Chile pequíns
with stems
½
carrot sliced
optional
1
cup
White vinegar
3
whole black peppercorns
Pinch
of comino
Pinch
of salt
1
laurel leaf
mexican bay leaf, if not available use what you have
Instructions
In a clean glass container or canning jar add chiles and carrot slices.
In saucepan heat vinegar, peppercorns, comino, laurel leaf and salt over low heat until the vinegar reaches a low boil.
Pour the vinegar over the chiles.
Cover and allow to cool to room temperature.
Place in fridge until ready or pickled, 2 days.
Store in fridge.
Recipe Notes
you can also add onion, cauliflower or garlic to the mix.