Jalapenos en Escabeche (Pickled Jalapenos)
Spanish for pickled jalapenos. Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Ingredients
- 6½ cups fresh jalapenos, sliced
- 2 cups water
- 2 cups white vinegar, or apple cider vinegar
- 6 tablespoons sugar
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
- 2 bay leaves
- ¼ cup garlic, chopped
- ½ cup onion, diced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
Instructions
- Sterilize two quart jars, you won't be canning these but you need them clean.
- Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
- In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
- While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
- Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
- Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Notes
Low cost.
Variants: 1. Leave the peppers whole after cutting off the stem and pointy end, can make two rows in a quart jar. 2. Leave whole with stem and pointy end intact but cut two slits on opposite sides to prevent bursting.
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