This is my very first posted recipe on Joe Eats World! I didn’t even think about it until after it was posted, but why not start off with good ol’ spiciness? This is sure to get the taste buds moving.
I have been to several Mexican restaurants where they serve these delicious pickled vegetables. Most times they contain cauliflower, jalapeños, onions, and carrots. I tested out the recipe without the cauliflower only because I didn’t have any on hand. I did have an abundance of fresh, garden-grown peppers and thought I should use them before they went bad.
What better way than to pickle right? So, take a look at the recipe (and beware). They turned out hotter than I expected. You know it’s a hit and miss with jalapeños, but clearly, the heat factor was on point. Regardless, they are still delicious and they’ll keep for a bit since they were canned. Once opened though, they’ll only last maybe a month or two. No preservatives you know.
I think next time I’m going to add in the cauliflower and cut back on the oil. There are a ton of different vegetables you can use for this recipe so go ahead and play around with it and see what you come up with. I’d love to hear your version of pickled vegetables.
Jalapeño EscabechePrint This
- 1 lb Jalapeños
- 1/4 cup Olive Oil
- 3 medium Carrots, peeled and sliced thick
- 1 Head of Garlic, cloves separated and peeled
- 4 cups of Apple Cider Vinegar
- 2 Tbsp Kosher Salt
- 2 Bay Leaves
- 3/4 tsp Oregano
- 1 Tbsp Sugar
Wash the jalapeños making sure to leave the stems on. Cut a cross in the tip of the jalapeños so the pickling liquid can be absorbed.
Heat the olive oil in a large skillet. Add the jalapeños, onions, carrots, and garlic. Fry over medium heat for 10 minutes. Making sure to rotate the vegetables for even cooking.
Add the vinegar, salt, bay leaves, oregano, thyme, and sugar.
Bring to a boil.
Lower heat and simmer for 10 minutes, making sure everything is cooked through. Once they are fully cooked, they will lose their green color and appear as a dull green.
Pack your sterilized jars with the vegetables. Top each jar with the remaining pickling vinegar and seal using a finger-tight seal.
Place the sealed jars in the canning water for 15 minutes.