Jalapenos En Escabeche (Pickled Jalapenos)

Recipe by SimplyME
READY IN: 1hr
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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