Jalapenos En Escabeche (Pickled Jalapenos) |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos. Ingredients:
1 lb jalapeno, whole |
1/4 cup olive oil |
1 medium onion, thinly sliced |
2 carrots, thinly sliced |
16 garlic cloves |
12 black peppercorns |
1/4 cup pickling salt |
3 cups white vinegar |
3 cups water |
Directions:
1. In a pan, saute the chiles in the oil until the skin starts to blister.
2. Add the onion and carrots and heat for an additional minute.
3. Add 2 cloves and 3 peppecorns to bottom of each of the jars.
4. Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
5. Add 2 cloves and 1 teaspoon salt to each of the jars.
6. In a pan, combine the vinegar and water and bring to a boil.
7. Pour over the chiles.
8. Seal and process the jars in a boiling water bath for 15 minutes.
9. Store for 4 weeks in cool, dark place.
10. I always add more peppercorns and garlic to each jar.
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