Here’s a breakdown of what goes into this smoky, tangy pickled vegetable mix and why each ingredient plays a role.

For the Vegetables

• 2 large red onions, thinly sliced — Adds a classic, slightly sweet onion flavor along with beautiful color once pickled.
• 1 large white onion, thinly sliced — Contributes a sharper, more traditional onion flavor alongside the red onion.
• 2 red bell peppers, thinly sliced — Adds sweetness and vibrant red color throughout the jar.
• 1 green bell pepper, thinly sliced — Contributes a slightly more bitter, grassy contrast to the sweeter red peppers.
• 2 jalapeños, thinly sliced — Brings fresh, bright heat that complements the smoky chipotle flavor.
• 6 cloves garlic, thinly sliced — Infuses the brine and vegetables with bold, aromatic garlic flavor.

For the Brine

• 2 cups white vinegar — Forms the tangy, acidic base of the brine.
• 2 cups water — Balances the sharpness of the vinegar so the brine isn’t overwhelming.
• 2 tbsp pickling salt or kosher salt — Enhances the overall flavor of the brine and helps preserve the vegetables.
• 2 tbsp honey or sugar — Balances the acidity and smoky heat with a touch of sweetness.
• 2 tbsp chopped chipotle peppers in adobo sauce — The star ingredient of this recipe, providing deep, smoky heat throughout the brine.
• 1 tbsp adobo sauce — Reinforces the smoky, tangy flavor of the chipotle peppers.
• 1 tsp whole black peppercorns — Adds mild heat and classic pickling flavor.
• 1 tsp mustard seeds — Contributes a slightly tangy, sharp note typical of pickling spice blends.
• 1 tsp coriander seeds — Adds a warm, citrusy undertone.
• 1 tsp cumin seeds — Reinforces the warm, earthy flavors typical of Mexican-inspired cuisine.
• 1 tsp dried Mexican oregano — Adds a slightly citrusy, robust herb flavor characteristic of Mexican and Southwest cooking.
• 2 bay leaves — Infuses the brine with subtle aromatic depth throughout the pickling process.