Pickled jalapenos is the perfect way to use up the last of the summer produce. Spicy jalapenos, carrots, and onions are pickled in a tart brine made with vinegar, black peppercorns, and a pinch of salt. This is a versatile condiment that can be added to your favorite dishes for some spice or eaten plain as a snack. I like put pickled jalapenos on nachos and baked potatoes. This is an easy preserving recipe that will get you into the spirit of canning.
Pickled Jalapenos (escabeche)
makes about 3 cups of pickles
recipe from No Recipes
1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled
Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.
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