Recipe: Escabeche

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.