3carrot, peeled and small dicedpeeled and sliced thick
3clovesgarlicseparated, peeled, and crushed
4cupsapple cider vinegar
2tablespoonskosher salt
1Bay leaf
1tablespoongranulated 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.
Notes
Once the jalapeños are cooked, they will turn a dull green.