Chile Pickles

The Mexican version of dill pickles


Jalapeño chiles

small onions

garlic cloves


green beans




bay leaves

white wine or apple vinegar

a pinch of sugar


Slice the jalapeño chiles, red and green combined look best.

Slice the vegetables as you like. Cut broccoli and cauliflower in florets. Quarter the onions of necessary. Half the garlic cloves if they are too big.

Heat olive oil in a large pot and roast the vegetables for a short time.

Mix equal parts of water and vinegar and just cover the vegetables. Add bay leaves and a little bit of sugar. Let cook for about 5 minutes.

Fill the pickles in clean jam glasses when they are still hot. Let cool.

The pickles stay fresh for weeks if kept in the refrigerator.

Our special tip: You can use many different vegetables, depending on what you like and what is available. The chile pickles taste great with quesadillas, breaded schnitzel, a selection of assorted cheeses and cold meats, and much more.