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Escabeche (Pickled Jalapeños)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy jalapeños pickled with onions, garlic, carrots, and herbs in cider vinegar. Perfect for Mexican dishes, burgers, tacos, and salsas.
Ingredients:
  • 1 pound jalapeño (and/or serrano if you wish) chile peppers
  • 1/3 cup extra virgin olive oil
  • 2-3 medium white or yellow onions, thickly sliced
  • 2-3 medium carrots, peeled and thickly sliced
  • Florets from half a small cauliflower (optional)
  • 1 head garlic, cloves separated but not peeled
  • 4 cups apple cider vinegar
  • 2 tablespoons Kosher salt or sea salt
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 4 sprigs fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried
  • 4 sprigs fresh thyme or 1/4 teaspoon dried
  • 1 tablespoon sugar
Instructions:
  • Prepare the peppers by washing the jalapeños while keeping the stems intact. Make a cross-shaped slit at the tip of each pepper to allow the vinegar to penetrate them effectively.
  • Sauté vegetables in olive oil: Heat olive oil in a large, deep skillet over medium heat. Add chilies, onions, carrots, cauliflower (if using), and garlic. Cook for 10 minutes, stirring occasionally.
  • Simmer the vegetables in a fragrant mixture of vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar until the jalapeños transform from vibrant green to a dull, olive green in about 10 minutes. Ensure they are fully cooked before canning.
  • Prepare the jars: Take them out of the water bath and place them on a towel on the counter. Fill the pint jars with jalapeños and vegetables, leaving 1/2 inch of space from the top. Clean the rims, place the lids, and seal the bands just fingertip tight.
  • Hot water bath canning: Carefully submerge the jars into the boiling water. Boil for 10 minutes. Enjoy the escabeche within 1 to 2 months once opened.

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