Learn how to Make Chiles En Vingare, a classic Mexican side dish. This recipe is so easy and turns out just like your abuela used to make them! Spicy, vinagery and just a bit sweet, these pickled peppers will go great along side any Mexican meal you serve. Enjoy! **PLEASE SUBSCRIBE TO SAVA SNACKS FOR MORE DELICIOUSNESS** Makes 1 quart Chiles en vinagre 2 c jalapeno or cerrano peppers, halved and seeded to taste 1 small onion, sliced 1 large carrot, sliced into 1/4 inch rounds 2 cloves garlic 1.25 cups white or apple cider vinegar 1.25 cups water 1 tsp salt 1 tbsp sugar 2 sprigs thyme 2 bay leaves 1/2 tsp whole peppercorns Pinch allspice 1/2 T Vegetable oil In pot over medium heat, add oil and and all the vegetables. Cook, stirring for 3-5 minutes until onions start to soften. Add in the rest of the ingredients and bring to a boil. Let boil for a minute and then turn off heat. Cool before eating. Save in glass jar or container for up to a month in the refrigerator.