Garlic Chilaca Pickles – Jar your own!

Pregnancy Cravings or what??

My husband came home from work last week with a bag full of odd looking vegetables.  Turns out that a bundle of them were cucumbers and the perfect size for pickling!  Now I have never pickled before but I have jarred so I thought it wouldn’t be all that different.  I even went a step further and made my own pickles. I made Garlic Chilaca Pickles!


I looked to see what else I had on hand that I could use to make pickles. I found some Chilaca peppers, garlic, apple cider vinegar, sugar and salt and decided to give it a whirl!


The Chilaca pepper (a.k.a. Pasilla) is a Mexican variety that matures from dark green to dark chocolate brown. It’s a versatile pepper that’s good for sauces, roasting, and grilling when fresh. Chilacas are medium hot but “not so much that they are scary.” Dried they are called pasillas and are common in mole recipes; pasillas (also known as chiles negros) are available both whole and powdered.

Garlic Chilaca Pickles
Yields 3
Write a review
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
378 calories
83 g
0 g
1 g
6 g
0 g
1356 g
2399 g
66 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 378
Calories from Fat 9
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 2399mg
Total Carbohydrates 83g
Dietary Fiber 5g
Sugars 66g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6-8 Cucumbers
  2. 2 Chilaca (a.k.a. Pasilla) Peppers
  3. 3 Cloves Garlic
  4. 3/4 cup Sugar
  5. 3 teaspoons Salt
  6. 3 cups Apple Cider Vinegar
  7. 3-4 cups Water
  8. Canning jars with lids
I'm sure everyone has their own way of jarring, this is mine
  1. Place the clean jars in a bath of warm-hot water while completing the other steps
  2. 1. Slice the cucumbers into the size pickles you prefer.
  3. 2. Slice the garlic cloves and peppers into thin slices.
  4. 3. Pour the apple cider vinegar, 3 cups water, salt and sugar into a pot and heat just to boiling. Remove from burner.
  5. 4. Using a potholder or towel, take the jars out of the warm bath water, making sure you pour any out that may have gotten in.
  6. 5. Fill the jars evenly with the cucumbers, garlic slices and peppers.
  7. 6. Pour the hot cider mix into each jar, filling to 1/2 an inch below the top, (add additional water if needed).
  8. 7. Tightly screw on the lids and let sit on the counter overnight. As they cool the lids should seal.
  9. 8. Chill and enjoy!
  1. You can use any type of pepper or spices you desire.
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 These pickles are like the perfect pregnancy craving food don’t you think? If you like this recipe, be sure to check out our other super easy meatless monday features!

 These pickles are like the perfect pregnancy craving food don't you think? Garlic Chilaca Pickles yummmmm

About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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