same time and mix everything until all the vegetables are covered with a thin layer of oil. Then I fill the jars with the vegetables (the jars by then already have the spices and salt). Apart, I heat the vinegar and when it is boiling I pour it over the vegetables. I close the jars (following the traditional preserving instructions) and let them boil closed for 15 minutes. I let stand the pickles for at least a week. Before coming to the states I preserved in this way like 5 jars with only fresh "piquin chiles" and I have been using them for the last year, by adding here the vegetables, this works wonderful, because we have had very flavorful picles for long time. I hope you enjoy this recipe. Recipe By :