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Escabeche (Pickled Jalapeños)

Prep Time

20m

Cook Time

30m

Total Time

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.

Recipe Options

Ingredients

Servings: 40

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0.25

0.5

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

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

Prep the peppers: Wash the jalapeños, leaving the stems intact. Cut a cross in the tip end of each pepper so that the vinegar will be able to penetrate the jalapeños.

Fry the vegetables in olive oil: Heat the olive oil in a large, deep skillet. Add the chilies, onions, carrots, cauliflower (if using), and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

Boil the vegetables with vinegar and seasonings: Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure the jalapeños are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.

Pack the jars: Remove the jars from the water bath and set them on a clean towel on the counter. Pack the hot pint jars with the jalapeños and vegetables, leaving 1/2 inch headspace between the top of the liquid and the rim of the jar. Wipe off the rims with a clean towel, set the lids on top, and screw the bands on fingertip tight.

Process the jars in a hot water bath: Lower the jars into the water bath. Once the water returns to a boil, process for 10 minutes. Once opened, the escabeche will keep for 1 to 2 months in the refrigerator.

Escabeche (Pickled Jalapeños)

Ingredients

Steps

Nutrition Facts

Escabeche (Pickled Jalapeños)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts