Jalapeños en Escabeche
(Mexican pickled jalapeño peppers)
Pickling these little green firehouses is a great way to store jalapeños if you have a lot on hand. They will keep for 2 or 3 months in the refrigerator. Just make sure to keep them covered with brine. Add a little more vinegar if the brine runs low.
Makes about 2 cups
- Oil -- 2 tablespoons
- Whole jalapeño peppers, a small slit cut in the side of each -- 10 to 12
- Carrot, peeled and sliced into rounds -- 1
- Onion, thinly sliced -- 1/2
- Garlic, crushed -- 3 to 5 cloves
- Oregano -- 1 teaspoon
- Peppercorns -- 4 to 6
- Bay leaf -- 1
- Salt -- 1 teaspoon
- Water -- 1/2 cup
- Cider or white vinegar -- 1/2 cup
- Heat the oil in a medium-sized, non-reactive saucepan over medium flame. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4 or 5 minutes. Do not brown.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
- Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Add vinegar as needed to bring the liquid to about 1/2 inch below the rim. Seal and store in refrigerator for up to 2 or 3 months. Allow to cure for at least one day before using.
Jalapeños en Escabeche Variations
- Substitute your favorite chile pepper for the jalapeños.