Jalapeños en Escabeche
(Mexican pickled jalapeño peppers)
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.
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.
- For longer storage: Process 10 minutes in boiling water canner, covered by 1 inch of water. Or 30 minutes at 185 degrees F in a sous vide bath.
Jalapeños en Escabeche Variations
- Substitute your favorite chile pepper for the jalapeños.