Pickled Jalapeños en Escabèche
By Sue Lau | Palatable Pastime
This is a recipe I have for small batch jalapenos to just keep in the refrigerator which is made escabeche style (pickled) with typical seasonings they might use in canned jalapenos from Mexico. The carrot, onion, and garlic figure greatly into the flavor- you can taste the garlic in these when they are done, sort of like the way garlic dill pickles differ from kosher dills. The pepper and bay add an extra layer of taste.
If you haven’t made jalapenos before this is really quite easy and can be done with peppers from the market if you don’t grow your own. I know you might think that growing at home yields a lot- but not if you have only a couple of plants and also grow other peppers limiting what you have space for (as I do). I actually prefer the fridge pickles over other types as it leaves them more firm and not mushy as can sometimes happen.
And you might wonder why mine have a yellow tinge and not bright green, well. Somebody else obviously didn’t wait to take pics…and…(wink)….how can you be sure their recipe even turned out? This one does.
Anyway, not much else to say about jalapenos without waxing poetic about their history or someone’s dog ate one some time ago and coughed furiously for days. AND I already promised this recipe to you for today and it is going on 10:30m A.M. and if I don’t get this up I won’t because I have to get out and run errands soon, that sort of thing.
You didn’t want to hear about a fictitious dog anyway, did you? I have cats. No way either of them is going to sample a hot pepper. And if they did, I wouldn’t have time to post at all as I would be shampooing the carpet. But such is life.
Go grab a bag of tortilla chips, grate some cheddar, add your freshly made jalapeno slices and nuke ’em, Dan-O. #best #nachos #ever
Pickled Jalapenos en Escabeche
Yield: 2 Quarts
- 6.5 cups sliced fresh jalapenos
- 2 cups water
- 2 cups white vinegar or apple cider vinegar
- 6 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1/4 cup coarsely chopped garlic
- 1/2 cup chopped onion
- 1 cup sliced carrots
- 2 tablespoons olive oil
- Cut stems off jalapenos and slice into rings; place in large mixing bowl.
- Mix the water, vinegar, sugar, salt, peppercorns and bay leaves in a saucepan; bring mixture to a boil.
- While brine is heating, add the garlic, onion, carrots and olive oil to the jalapenos and toss to mix; place in clean quart canning jars (or other suitable containers).
- Pour brine over jalapenos, making sure a bay leaf gets into each jar.
- Let mixture cool on the counter, then place lids on and refrigerate for a week or two (the longer the better), until peppers change color and taste pickled.
- This just makes 2 quarts so I don’t generally water-bath can these to be shelf stable. Keep refrigerated.
From the kitchen of palatablepastime.com
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