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HOMEMADE PICKLED JALAPEÑOS
Quick, Easy, and ready to eat the same day! In Mexico, we also know these pickled jalapeño peppers as Chiles en Escabeche, Chiles en Vinagre, or Chiles Curtidos. And are a great companion in our sandwiches-tortas. Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.
Servings 4 Pints
- 2 Lbs. Jalapeño Peppers sliced or cut into rings*
- 2 cups of carrots peeled and sliced**
- 1 large white onion cut into large slices or pieces
- 12 Garlic Cloves, peeled
- 2 cups of white vinegar ( apple vinegar is Ok)
- 2 cups water
- 2 Tablespoon of olive oil
- 4 Bay leaves
- 4 springs fresh thyme or 1 ½ teaspoon dry thyme
- 2 springs fresh marjoram or 1 ½ teaspoon dry marjoram
- 1 teaspoon of black peppercorns crushed
- 1 Teaspoon Allspice berries crushed
- 1 Tablespoon sugar (optional)
- Salt to taste
- Clean Glass jars with lids
Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have them ready.
Heat the olive oil in a non-aluminum pot over a medium-high flame.
Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
These pickled jalapeños can be kept in the refrigerator for up to a month.
- If you prefer to use the Jalapeño Peppers whole, make sure to make a small incision using a paring knife to avoid having them burst in the middle of the cooking process.
- You can slice the carrots in any way you want, as long as they have a uniform size in order to cook evenly.
- Sometimes, I also like to add Mexican Oregano. If you can find it at the Latin store, add ¼ of a tsp.
- Remember to store in the fridge and close the lid tightly after every use.
- If you use canning jars and their special lids, the pickled jalap[enos will last up to 9 - 12 months stored in a cupboard. Place in the refrigerator after opening.
Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 819mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13137IU | Vitamin C: 276mg | Calcium: 71mg | Iron: 1mg