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Jalapenos
en Escabeche (Pickled)
Pickled jalapenos are very popular in Mexico as well
in the United States. This recipe includes carrots and onion and uses
garlic, peppercorns for the seasonings. Recipe from
Too Many Chiles!,
a great little book about what to do with an abundant chile pepper
harvest.
fresh green jalapeno
pepper
Yield: 4 pints
I N
G R E D I E N T S
1 pound jalapenos, whole
1/4 cup olive oil
1 medium onion, thinly sliced
2 small carrots, thinly sliced
4 cloves garlic
12 black peppercorns
1/4 cup pickling salt
3 cups white vinegar
3 cups water
I N
S T R U C T I O N S
In a pan,
sauté the chiles in the oil until the skin starts to blister. Add
the onion and the carrots and heat for an additional minute.
Pack the chile mixture into sterilized pint jars leaving 1/2 " head
space.
Add a clove of garlic, 3 peppercorns, and 1 teaspoon salt to each of the
jars.
In a pan, combine the vinegar and water and bring to a boil. Pour over
the chiles>
Seal and process the jars in a boiling water bath for 15 minutes.
Store for 4 weeks in a cool, dark place before serving. |
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