Pickled jalapeño peppers |
Recipe below.
ESCABECHE
Makes 4 pints
1 lb jalapeño peppers
1/3 C olive oil
2-3 medium white or yellow onions, sliced thick
2-3 medium carrots, peeled and sliced thick
Florets from half a small cauliflower (optional)
1 head garlic, cloves separated and peeled
4 C apple cider vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
½ tsp dried
oregano
4 sprigs fresh marjoram OR ¼ tsp dried
4 sprigs fresh thyme OR ¼ tsp dried
1 Tbsp sugar
Wash the chilies, leaving the stems
intact. Heat oil in a large, deep skillet. Add the chilies, onions, carrots,
cauliflower if using, and garlic, and fry over medium heat for about 10
minutes, turning them over occasionally. Add the vinegar, salt, herbs, and
sugar, and bring to a boil. Lower the heat and simmer 10 minutes. Make sure the
chilies are entirely cooked through before canning. Pack 4 pint-sized
sterilized jars with the chilies and vegetables. Top with the vinegar and seal.
Process in a hot water bath for 10 minutes.
Once opened, these keep for 1-2
months in the refrigerator.
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