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.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Cuisine Mexican

Servings quarts

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.

Used in Recipes Listed on this Site:

Homemade Smoked Bacon.