Jalapenos en Escabeche (Pickled Jalapenos)

Jalapenos en Escabeche (Pickled Jalapenos)

Adopted from a internet recipe.
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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Mexican
Servings 2 quarts

Ingredients
  

  • 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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