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Jalapenos En Escabeche (Pickled Jalapenos)

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“This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.”
4 pints

Ingredients Nutrition


  1. In a pan, saute the chiles in the oil until the skin starts to blister.
  2. Add the onion and carrots and heat for an additional minute.
  3. Add 2 cloves and 3 peppecorns to bottom of each of the jars.
  4. Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
  5. Add 2 cloves and 1 teaspoon salt to each of the jars.
  6. In a pan, combine the vinegar and water and bring to a boil.
  7. Pour over the chiles.
  8. Seal and process the jars in a boiling water bath for 15 minutes.
  9. Store for 4 weeks in cool, dark place.
  10. I always add more peppercorns and garlic to each jar.

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