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Ingredients
| jalapeno peppers: 1 lb (whole) |
| olive oil: 1/4 cup |
| onions: 1 (thinly sliced) |
| carrots: 2 (thinly sliced) |
| garlic: 16 cloves |
| peppercorns: 12 |
| pickling salt: 1/4 cup |
| distilled vinegar: 3 cups |
| water: 3 cups |
Jalapenos En Escabeche (Pickled Jalapenos)
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- In a pan, saute the chiles in the oil until the skin starts to blister.
- Add the onion and carrots and heat for an additional minute.
- Add 2 cloves and 3 peppecorns to bottom of each of the jars.
- Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
- Add 2 cloves and 1 teaspoon salt to each of the jars.
- In a pan, combine the vinegar and water and bring to a boil.
- Pour over the chiles.
- Seal and process the jars in a boiling water bath for 15 minutes.
- Store for 4 weeks in cool, dark place.
- I always add more peppercorns and garlic to each jar.