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Pickled Jalapenos (escabeche) Recipe

Pickled Jalapenos (Escabeche) Recipe
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Prepare the ingredients before making Pickled Jalapenos (Escabeche) in your home. Then, follow these steps below to serve Pickled Jalapenos (Escabeche) for your family or friends.

Ingredients: Pickled Jalapenos (Escabeche)

  • 1/3 cup olive oil
  • 2 medium white or yellow onions (thickly sliced)
  • 3 medium carrots (peeled and thickly sliced)
  • 1 florets from half a small cauliflower
  • 1 head garlic cloves seperated but not peeled
  • 4 cup apple cider vinegar
  • 2 tbsp kosher salt or sea salt
  • 2 bay leaves
  • 1/2 tsp dried oregano
  • 4 tsp sprigs of fresh thyme or quarter teaspoon dried
  • 4 sprigs of fresh marjoram or quarter teaspoon dried
  • 1 tbsp sugar
  • 1 lb jalapenos

How to Make Pickled Jalapenos (Escabeche)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Pickled Jalapenos (Escabeche) in your home by yourself.

    Step 1
  • wash the whiles leaving the stems intact. cut a cross in the tip end of each Chile so the vinegar will be able to penetrate the Chile
  • Step 2
  • heat oil in a large, deep skillet. add the chiles. onions, carrots. cauliflower, and garlic. fry over medium heat for about 10 minutes turning over occasionally
  • Step 3
  • add vinegar, salt, herbs, and sugar and bring to a boil. lower the heat and simmer for 10 minutes. make sure the chiles are entirely cooked through before canning
  • Step 4
  • pack 4 pint sized sterilized jars leaving half inch at top with veggies. top with vinegar and seal.
  • Step 5
  • hot water bath for 10 minutes
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