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    You are here: Home / Preserving / How to pickle jalapenos

    How to pickle jalapenos

    Published: Oct 18, 2019 · by Joe Morales

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    jalapeño escabeche pickled jalapeño

    Pickled jalapeños, or jalapeños escabeche, is a Mexican side dish. It's a quick and easy preserving technique that lasts for months in the refrigerator.

    Jalapeño Escabeche, or Pickled Jalapeños, is a Mexican side dish.

    What ingredients do you need

    • jalapeños
    • carrots
    • onions
    • garlic
    • apple cider vinegar
    • kosher salt
    • sugar
    • bay leaf

    What equipment do you need

    • knife
    • saucepan
    • frying pan
    • water bath canning equipment

    Step 1 Prepare your canning jars

    Follow the procedure for the water bath canning procedure. Set aside and let air dry.

    Step 2 Prepare the vegetables

    Wash the jalapeños, and then make a cross-cut on the tip. This will allow the brine to enter the jalapeños. In addition, the liquid will drain when you go to eat them. Peel the carrots, cut off the end and the tip and discard. You can cut the carrot anyway you like, I prefer a diagonal cut. Peel your onions and julienne them. Crush your garlic.

    Step 3 Partially cook jalapeños, carrots, and onions.

    Heat olive oil in a large skillet. Add the jalapeños, carrots, and onions. Saute over medium heat for 10 minutes. Lower heat, simmer for 10 minutes.

    Heat olive oil in a large skillet. Add the jalapeños, carrots, and onions. Saute over medium heat for 10 minutes. Lower heat, simmer for 10 minutes.
    jalapeños, carrots, and onions in a skillet

    Step 4 Making the pickling brine

    In a saucepan, add your vinegar, salt, sugar, and bay leaf. Heat to dissolve salt and sugar.

    Step 5 Packing your vegetables

    Pack your cooked vegetables in your canning jars. Top each jar with the pickling vinegar and seal finger tight. Place the jars in the canning water for 15 minutes.

    Step 6 Storing your pickled jalapeños

    After the jars have cooled, store your escabeche as you would any other canned goods.

    Helpful Hints

    • you can also add cauliflower
    • spice factor increases
    • once opened, they will last two months.

    What do you do with pickled jalapeños?

    Consider the jalapeño escabeche recipe as a side dish. It can accompany any of your best Mexican dishes. Think tacos, enchiladas, you name it!

    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.

    If you tried the Jalepeño Escabeche recipe, please take a minute to rate the recipe and leave a comment letting me know how you liked it. Follow me on Facebook, Instagram, Pinterest, YouTube, and Twitter. Tag me with #joeeatsworld

    recipe for canning pickled jalapeños carrots and onions

    Jalapeño Escabeche

    Jalapeño Escabeche, or pickled jalapeños, is a Mexican side dish.
    Author: Joe Morales
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 3 quarts

    Ingredients 

    • 1 lb jalapenos
    • ¼ cup extra virgin olive oil
    • 3 carrot, peeled and small diced, peeled and sliced thick
    • 3 cloves garlic, separated, peeled, and crushed
    • 4 cups apple cider vinegar
    • 2 tablespoons kosher salt
    • 1 Bay leaf
    • 1 tablespoon granulated sugar

    Instructions

    • Prepare your canning jars (see water bath canning procedures). Set aside and let air dry
    • 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. Peel carrots, discard ends, slice diagonally. Julienne onions, and peel, separate, and crush garlic
    • Heat the olive oil in a large skillet. Add the jalapeños, carrots, and onions. Fry over medium heat for 10 minutes. Making sure to rotate the vegetables for even cooking. Lower heat and simmer for 10 additional minutes.
    • In a saucepan, add your vinegar, salt, sugar, and bay leaf. Heat to dissolve salt and sugar. Remove bay leaf.
    • Pack your sterilized jars with the vegetables. Alternate between jalapeños, carrots, and onions. Place crushed garlic equally between jars. Top each jar with the remaining pickling vinegar and seal using a finger-tight seal. Place sealed jars in canning water for 15 minutes.
    • Store escabeche as you would any other canned goods.

    Disclaimer: I may earn a commission from qualifying purchases through the Amazon Affiliate program and other affiliate links at no additional cost to you.

    Equipment

    3 quart saucepan
    Cast iron skillet
    Water Bath Canner
    Canning jars and lids

    Notes

    • Once the jalapeños are cooked, they will turn a dull green.
    • Refrigerate after opening.
    • After opened, they'll last two months.
    Calories: 10kcal
    Course: Side Dish, Snack
    Cuisine: Mexican
    Keyword: carrots, jalapeño, onions, pickled, vegetarian
    Tried this recipe?Mention @joeeatsworld1 and tag #joeeatsworld!

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