
How To Make Pickled Jalapeños Escabeche
This pickled jalapeños escabeche recipe is a perfect pair for any Mexican dish or snacks. Made with fresh jalapeño chili peppers and flavorful spices.
Serves:
Ingredients
- 1lbjalapeño,and/or serrano if you wish and chile peppers
- ⅓cupextra virgin olive oil
- 3medium onions,white or yellow, thickly sliced
- 3medium carrots,peeled and thickly sliced
- florets cauliflower,from half a small, optional
- 1garlic head,cloves separated but not peeled
- 4cupsapple cider vinegar
- 2tbspkosher salt,or sea salt
- 2bay leaves
- ½tsporegano,dried
- 4fresh marjoram sprigs,can sub fresh oregano or ¼ teaspoon dried
- 4fresh thyme sprigs,or ¼ teaspoon dried
- 1tbspsugar
Instructions
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Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
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Heat olive oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
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Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar, and bring to a boil. Lower the heat and simmer for 10 minutes.
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Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
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Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.
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Process in a hot water bath for 10 minutes. Once opened, can keep for one to two months in the refrigerator.
Nutrition
- Calories: 132.33kcal
- Fat: 7.52g
- Saturated Fat: 1.07g
- Monounsaturated Fat: 5.28g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 12.16g
- Fiber: 2.78g
- Sugar: 5.83g
- Protein: 1.38g
- Sodium: 482.19mg
- Calcium: 47.26mg
- Potassium: 321.97mg
- Iron: 1.06mg
- Vitamin A: 181.66µg
- Vitamin C: 61.00mg
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