Jalapenos En Escabeche (Pickled Jalapenos)

READY IN: 1hr
Recipe by SimplyME

This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.

Top Review by birdie 3 andrea

this recipe was very simple. i got to use up all of the peppers on my plants. they grow so quick it's hard to keep up with them! i still have to wait the 4 weeks to give them the final taste test, so i will update my review then. i know they will taste great though. thank you! oh and i don't know if you have tried making jalapeno pepper powder, if you have alot extra peppers, recipe #76201 is pretty good. i just dried jalapenos though. :)

Ingredients Nutrition

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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