Chiles en Vinagre

Heat oil in a large saucepan (avoid aluminum) and toss the chiles, carrots, onions and red pepper for two minutes each (or in whatever order suits you, and don't have the oil too hot), removing them from the heat and setting them aside in a bowl until they are all done. (You may need to add more oil as you go along) At this point I also add half the garlic, cooked until it is about to turn brown, before adding to the above bowl.

Slowly add the vinegar, herbs, seasoning, the rest of the garlic and the sugar to the remaining oil in the pan, and boil until the liquid is reduced by one-third [I have no idea why this is necessary]. Pour the boiling liquid over the vegetables, and allow to cool uncovered.

When cold, transfer to clean jars and seal. Refrigerate once jar is open. For variation, I have experimented with less carrots, more than one (bell) pepper (yellow) and added cauliflower, with success. I recommend that you don't over-cook the vegetables, and refrigerate the finished product within a day (ie. before you open the jar)- this ensures that the everything stays crispy and crunchy (especially the carrots which otherwise seem to develop a mushy texture).

This is quite a sharp (acidic) recipe - but I like it and so does anyone who tries it! (And it is certainly better than the over salted commercial pickled chiles). Its quite interesting to notice the Jalapenos change from dark to pale green as they pickle.