Jalapenos En Escabeche (Pickled Jalapenos)

Submitted by SimplyME

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

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 4 pints

ingredients

• 453.59 g jalapeno, whole
• 59.14 ml olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 16 garlic cloves
• 12 black peppercorns
• 59.14 ml pickling salt
• 709.77 ml white vinegar
• 709.77 ml 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

[Michelle L.]

Has anyone made this with sliced jalapeños? Would that work as well as whole jalapeños?

 

[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. :)