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Poke several small holes in the skin of the chiles with a paring knife. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add half the chiles, cover and cook, stirring occasionally, until the skins start to blister, 3 to 8 minutes; remove to a bowl with a slotted spoon. Add another tablespoon of oil and the remaining chiles to the pot; cook, stirring occasionally, until the skins are starting to blister, 2 to 4 minutes. Remove to the bowl. Add the remaining 2 tablespoons oil, onion and carrots to the pot and cook, stirring, until wilted, 1 to 2 minutes.
Dividing evenly, pack the chiles, onion and carrots into 6 pint-size jars, leaving about 1/2 inch space between the vegetables and the top of the jar. Add 1 garlic clove, 3 peppercorns and 1/4 teaspoon salt to each jar.
Bring vinegar and water to a boil in a large saucepan. Carefully pour over the vegetables. Put the lids on the jars. Let cool to room temperature, then refrigerate. Or, to store at room temperature, process the jars in a boiling-water bath. Let the vegetables pickle for 1 month before serving.