Ingredients

• 1 tablespoon vegetable oil
• 1 pound jalapeño chiles, stems and seeds removed, cut into rings
• 3 carrots, peeled and cut into rings
• 1 small head of cauliflower, cut into florets
• 1 medium yellow onion, cut into rings or slivers
• 4 cloves garlic, minced
• 4 teaspoons peppercorns
• 4 teaspoons cumin seeds
• 4 sprigs cilantro
• 4 bay leaves
• 2 cups white vinegar
• 2 teaspoons kosher salt

Instructions

1. Sterilize the jars and lids in either a large pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.
2. Heat the oil in a skillet on medium-low. Add the jalapeños, carrots, cauliflower, and onions. Cook for 5 minutes, stirring occasionally.
3. Divide among the jars the garlic, peppercorns, cumin seeds, cilantro, and bay leaves, then pack each jar with the cooked pepper mix. Add 1/2 cup of vinegar to each jar, then fill the rest of the jar with water, leaving 1/4 inch at the top. Top each jar with 1/2 teaspoon of salt.
4. Seal the jar and then give it a good shake. Refrigerate overnight, and then they should be ready within 24 hours. They will keep in the refrigerator for a month.
5. Serve as an appetizer with tortilla chips.

Notes

Ingredients

• 1 large cucumbers or a few smaller
• cucumbers (about 1 lb)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons peanut or vegetable oil
• 5 Thai dried chiles, or 3 for milder heat
• ½ jalapeño, minced
• 7 Sichuan peppercorns
• ½ teaspoon salt
• ¼ cup packed torn cilantro leaves

Instructions

1. Peel the cucumber (optional), leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters and discard the seeds (optional). Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, and then cut crosswise into 2-inch lengths. Place in a medium bowl.
2. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside. Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeño, and peppercorns and stir fry for 20-30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
3. Mound the salad in a shallow bowl. Sprinkle on the cilantro leaves and serve immediately. Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.