Jalapenos En Escabeche (Pickled Jalapenos)

"This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos."
photo by teichelman1 photo by teichelman1
photo by teichelman1
Ready In:
4 pints




  • 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.

Questions & Replies

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  1. Has anyone made this with sliced jalapeños? Would that work as well as whole jalapeños?
  2. 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. :)


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