Instructions: Place all the chiles, garlic, carrot, salt, pickling spice, and whole peppercorns in a large glass jar. Bring the vinegar, water, and sugar to a boil and pour over the chiles. Let cool 2 hours, then seal and store in the refrigerator until ready to use. Let the chile pickle in the refrigerator for at least 3 days before using. This will keep in the refrigerator for two to three weeks.

Note: if you cant find all the different colors of chile, use whatever you can find.

Yield: Approx. 6 cups

SERVING SUGGESTIONS: This is a great side dish to serve with beef or cheese and crackers. I particularly like it served with blue cheese on baked crackers. Because it is pickled, this dish is also great to carry to the beach or the mountains for a picnic.

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