Bowl of Pickled Jalapeños
(click to enlarge)

Pickled Jalapeños


Mexico   -   Jalapeños en escabeche
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
1+ days
Must		 The most popular pickle in Mexico, used as an appetizer, and as an ingredient in sandwiches, burgers, nachos, tacos, hot dogs & pizza. See also Comments

16
3
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1
1
1
1
1
1
1
1
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oz
oz
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c
c
T
cl
T

t
t
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Jalapeños (1)  
Carrots
-- Pickle
Vinegar, white  
Water
Salt
Garlic
Honey (2)
Bay Leaf
Oregano (3)
Peppercorns
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Make   -   (35 min + aging)
  1. Cap JALAPEÑOS and cut as desired, either across or into strips (Rodajas). Shave off most of the seed mass from Rodajas.
  2. Cut Carrots into sticks or disks similar in size to how you have cut your Jalapeños.
  3. Mix Vinegar, Water, Salt, and Carrots in a non-reactive saucepan. Bring to a boil and simmer until carrots are barely cooked through and still quite crisp. Strain out.
  4. Pack Jalapeños and Carrots in a 1 quart jar.
  5. Crush GARLIC lightly. Mix all remaining Pickle items into the Vinegar mix. Bring to a boil and stir once. Let cool for just a minute or so.
  6. Pour hot Pickle into the jar. Cover and let cool.
  7. Leave out for the first night to pickle rapidly, then refrigerate for up to 3 months.
NOTES:

  1. Jalapeños:

      There is no reason other chilis of choice cannot be pickled by this same recipe.

  2. Honey:

      Sugar can also be used. If so, add it with the Carrots to give it time to dissolve.

  3. Oregano:

      Mexican Oregano (a Verbena) is preferred, but regular dried Oregano can be used if the Mexican is not on hand.

  4. Comments:

      Cut as rodajas, the Jalapeños will be a little less hot than slices because there will be less of the seed mass and veins. That is how I like them best. To make the Jalapeños more tender, you can blast them black with your Kitchen Torch and brush the skins off under running water.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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