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Escabeche (Pickled Jalapeños)

Name: Escabeche (Pickled Jalapeños)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 40
Ingredients: 1 pound jalapeño (and/or serrano if you wish) peppers; 1/3 cup extra virgin olive oil; 2 to 3 medium white or yellow onions, thickly sliced; 2 to 3 medium carrots, peeled and thickly sliced; Florets from 1/2 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 or fresh oregano, or 1/4 teaspoon dried; 4 sprigs fresh thyme, or 1/4 teaspoon dried; 1 tablespoon sugar

Prep 20m

Cook 30m

Total 50m

This Escabeche recipe combines fresh jalapeño peppers, onions, carrots, and cauliflower florets in a tangy apple cider vinegar and olive oil base. Mixed with garlic, bay leaves, and a blend of herbs, this pickled condiment adds a kick of heat and tang to any dish. Try it with tacos or sandwiches.