Jalapenos En Escabeche (Pickled Jalapenos)

*SimplyME*'s Note:

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

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Yield: 4 pints

• 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.

Reviews

[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, Oven Dried Jalapeno Peppers and Garlic powder is pretty good. i just dried jalapenos though. :)