Pickled En Escabeche Jalapenos Recipe

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This is my version of pickled en escabeche Jalapenos, in that most recipes call for dry roasting the peppers till their skins start to blister and then are pickled whole. This makes 3-4 pint jars worth depending on the size of the peppers and whether you slice them for rings. If you slice the Jalapenos, leave out the roasting part. You can easily use half-pints in one batch (for smaller gift jars), or double the recipe to run a full canner load of pints. Just remember the 3 cups of 5% vinegar per pound of peppers ratio.

jalapenos-escabeche recipe

Pickled En Escabeche Jalapenos Recipe
  • 1 lb jalapeño or serrano chile peppers
  • 1 medium white or yellow onions, ¼ inch thickly sliced *
  • 2 medium carrots, peeled and ¼ inch thickly sliced
  • 1 head garlic, cloves separated and peeled
  • 3 cups apple cider vinegar(5%) *
  • 3 cups bottled water
  • 2 Tbsp pickling salt
  • 1 Tbsp sugar
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • 4-6 sprigs of fresh marjoram or ¼ teaspoon dried
  • 4-6 sprigs of fresh thyme or ¼ teaspoon dried
  • 20-30 mixed black and red peppercorns
  1. Prepare the pickling syrup. Add the vinegar, water, salt, dry herbs, and sugar to a pot and bring to a boil. Reduce heat and let simmer while you prepare the rest of the vegetables.
  2. Wash your vegetables well with no soap. Now peel and slice to prepare.
  3. Add at least one clove of garlic, 3-4 peppercorns, to each of the sterilized jars. If you are using fresh herbs then, pack 1 sprig each in each of the jars.
  4. In a pan, sauté the chiles in the oil until the skin starts to blister. Add the onion and the carrots and heat for an additional minute.
  5. Pack the chile vegetable mixture into sterilized jars leaving ½ ” head space. To help reduce bubbles, slowly fill the packed jars slowly with the pickling syrup, plucking out the bay leaves, and straining out the dried herbs. Make sure you use a plastic bubble remover and slide it around the inside of the jar wall.
  6. Seal and process the jars in a boiling water bath for 15 minutes. Store your pickled en escabeche jalapenos for 4 weeks in a cool, dark place before serving. Once opened, they can keep well for one to two months in the refrigerator.
* I have made this twice in the past, once with white vinegar and white onion, and once with yellow onions and cider vinegar. I like the added sweet flavor of the yellow onions and cider vinegar better.


Photo source: Johnnystiletto on Flickr’s Creative Commons

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About the author: Gokemon (39 Posts)

I love cooking, eating, gardening and canning, as well as many crafts, such as learning to sew, dye and stencil...and pretty much all things Japanese. You can follow me on Twitter @MichaelGokey


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