Jalapenos En Escabeche Pickled Jalapenos Recipes

JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)

Steps:

• 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.

HOMEMADE PICKLED JALAPEñOS

Steps:

• Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have them ready.
• Heat the olive oil in a non-aluminum pot over a medium-high flame.
• Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
• After that time, add the jalapeños, garlic, and onion. If you're adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
• Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
• Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
• These pickled jalapeños can be kept in the refrigerator for up to a month.