Verduras Encurtidas

Time1 hour 30 minutes, plus overnight pickling
YieldsMakes 4 pint jars

Divide the jalapeños and onion evenly among four clean glass pint jars, then divide the root vegetables among the jars.


Combine the vinegar, garlic, chiles, bay leaf, star anise, oregano, salt, peppercorns and 1 cup water in a large saucepan. Bring to a boil over medium heat, then remove from the heat. Using tongs or a slotted spoon, divide the chiles de arbol and garlic evenly among the jars. Carefully ladle the hot liquid with its remaining aromatics into the jars, dividing evenly (about ⅔ cup per jar). Using a narrow spoon, gently jiggle the vegetables to help the spices sink in the brine.


Let sit uncovered for 30 minutes, then top off each jar with ⅓ cup cold water. Screw on the lids fingertip-tight and refrigerate for at least 1 day before serving.

Adapted from a recipe by Chef Claudette Zepeda
Make Ahead:
The verduras encurtidas can be refrigerated for up to 2 weeks.