Mexico | Pickles & Preserves | Peppers | Preserving

Jalapeños en Escabeche

(Mexican pickled jalapeño peppers)

Yield: about 2 cups


INGREDIENTS PREP AMOUNT
Oil 2 Tbsp
Jalapeño peppers left whole, a small slit cut in tip end 10-12 each
Garlic whole, crushed 3-5 cloves
Carrot peeled, sliced into rounds 1 each
Onion sliced thin 1/2 each
 
Water 1/2 cup
Vinegar, white or cider 1/2 cup
Bay leaf 1 each
Oregano 1 tsp
Peppercorns 4-6 each
Salt 1/2 tsp

METHOD

Basic Steps:  Sauté → Simmer → Cure
  1. Heat oil over medium heat in a medium-sized saucepan. Add peppers, garlic, carrot and onion, and sauté till onion is translucent, about 4-5 minutes. Do not brown.
  2. Add rest of ingredients. Bring to a boil and lower to a simmer. Simmer about 10 minutes.
  3. Pour contents into a heat-proof canning jar. Seal and store in refrigerator. Allow to cure at least one day before using.

VARIATIONS

  • Substitute your favorite chile pepper for the jalapeños.

NOTES

  • Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Some hardy souls like to munch on them whole.
  • This is a great way to store jalapeños if you have a lot on hand. They will keep for 2-3 months refrigerated if you keep them covered with brine. Just add a little more vinegar if the brine runs low.