This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Jalapenos En Escabeche (Pickled Jalapenos). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Jalapenos En Escabeche (Pickled Jalapenos) in your home. Then, follow these steps below to serve Jalapenos En Escabeche (Pickled Jalapenos) for your family or friends.
1 olive oil
2 garlic cloves
16 black peppercorns
12 pickling salt
1/4 white vinegar
If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Jalapenos En Escabeche (Pickled Jalapenos) in your home by yourself.
In a pan, saute the chiles in the oil until the skin starts to blister.
Add the onion and carrots and heat for an additional minute.
Add 2 cloves and 3 peppecorns to bottom of each of the jars.
Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
Add 2 cloves 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 cool, dark place.
I always add more peppercorns and garlic to each jar.
So that brings us to the end of this special Jalapenos En Escabeche (Pickled Jalapenos) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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