Name: Escabeche (Pickled Jalapeños)
Prep time: 20 min
Cook time: 20 min
Yield: 40
Ingredients: 1 pound jalapeño (and/or serrano if you wish) chile peppers -; 1/3 cup extra virgin olive oil -; 2-3 medium white or yellow onions, thickly sliced -; 2-3 medium carrots, peeled and thickly sliced -; Florets from half a small cauliflower (optional) -; 1 head garlic, cloves separated but not peeled -; 4 cups apple cider vinegar -; 2 tablespoons Kosher salt or sea salt -; 2 bay leaves -; 1/2 teaspoon dried oregano -; 4 sprigs fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried -; 4 sprigs fresh thyme or 1/4 teaspoon dried -; 1 tablespoon sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Escabeche (Pickled Jalapeños)

1. 1 pound jalapeño (and/or serrano if you wish) chile peppers -

2. 1/3 cup extra virgin olive oil -

3. 2-3 medium white or yellow onions, thickly sliced -

4. 2-3 medium carrots, peeled and thickly sliced -

5. Florets from half a small cauliflower (optional) -

6. 1 head garlic, cloves separated but not peeled -

7. 4 cups apple cider vinegar -

8. 2 tablespoons Kosher salt or sea salt -

9. 2 bay leaves -

10. 1/2 teaspoon dried oregano -

11. 4 sprigs fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried -

12. 4 sprigs fresh thyme or 1/4 teaspoon dried -

13. 1 tablespoon sugar -

How to cook deliciously - Escabeche (Pickled Jalapeños)

1. Stage

Prep the peppers: Wash the jalapeños, leaving the stems intact. Cut a cross in the tip end of each pepper so that the vinegar will be able to penetrate the jalapeños.

2. Stage

Fry the vegetables in olive oil: Heat the olive oil in a large, deep skillet. Add the chilies, onions, carrots, cauliflower (if using), and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

3. Stage

Boil the vegetables with vinegar and seasonings: Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure the jalapeños are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.

4. Stage

Pack the jars: Remove the jars from the water bath and set them on a clean towel on the counter. Pack the hot pint jars with the jalapeños and vegetables, leaving 1/2 inch headspace between the top of the liquid and the rim of the jar. Wipe off the rims with a clean towel, set the lids on top, and screw the bands on fingertip tight.

5. Stage

Process the jars in a hot water bath: Lower the jars into the water bath. Once the water returns to a boil, process for 10 minutes. Once opened, the escabeche will keep for 1 to 2 months in the refrigerator.