Pickled Chile

Photo: flickr user Paul Lowry

Ingredients

3 green jalapenos, diced

3 red jalapenos, diced

3 yellow jalapenos, diced

3 green serrano chiles, diced

3 red serrano chiles, diced

6 Anaheim chiles, roast, peel, & dice

3 cloves garlic, cut into pieces

1 medium carrot, scrubbed & diced

1 teaspoon salt

1 tablespoon pickling spice

6 whl black peppercorns

1 quart cider vinegar

2 cups water

1 cup sugar

Preparation

Place all the chiles, garlic, carrot, salt, pickling spice, and whole peppercorns in a large glass jar. Bring the vinegar, water, and sugar to a boil and pour over the chiles. Let cool 2 hours, then seal and store in the refrigerator until ready to use. Let the chile pickle in the refrigerator for at least 3 days before using. This will keep in the refrigerator for two to three weeks.

Note: if you can't find all the different colors of chile, use whatever you can find.

Yield: Approx. 6 cups

SERVING SUGGESTIONS: This is a great side dish to serve with beef or cheese and crackers. I particularly like it served with blue cheese on baked crackers. Because it is pickled, this dish is also great to carry to the beach or the mountains for a picnic.