Spicy Pickled Jalapenos
By: Leah Rodrigues
Published: September 19, 2011

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
Ingredients:
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
Directions:
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.