Jalapenos En Escabeche Pickled Jalapenos Food

JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)

Steps:

• 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.

JALAPENO EN ESCABECHE (PICKLED JALAPENO)

Steps:

• Roast, peel and seed jalapenos. (Might want to use gloves to prevent burning.).
• Saute onion and garlic in olive oil until clear.
• Add vinegar, water, salt, oregano and bay leaves.
• Bring to a boil.
• Add peppers and simmer 10 minutes.
• Store in covered jars in refrigerator.

PICKLED JALAPENOS

Steps:

• Make sure you wear rubber gloves!
• I learned the hard way the first time I made these-- my hands burned for a day or two!
• Remove the stem end from the jalapenos and remove seeds from inside.
• Slice jalapenos and place in clean pint jars.
• Boil brine ingredients and pour over jalapenos to within 1/2 inch of rim.
• Wipe rims; add lids and rings.
• Process for 10 minutes in a hot water bath.
• If you have any jars that do not seal, you may re-process these using new lids.