Pickled Jalapenos (escabeche)

Name: Pickled Jalapenos (escabeche)
Yield: 1 serving
Ingredients: ½ cup white vinegar; ½ cup water; 1 bay leaf; 2 tablespoons kosher salt; 2 teaspoons black peppercorns; 2 teaspoons honey; 6 Jalapeno peppers; 1 carrot; 1 medium onion; 6 cloves garlic

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Course
Condiments
Cuisine
Mexican

Pickled Jalapenos (escabeche)

Iris Warren

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These Mexican pickled jalapeno peppers, carrots, onions and garlic go with tacos, burritos or just about any Mexican dish you can think of.

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Ingredients

½ cup white vinegar
½ cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons black peppercorns
2 teaspoons honey (optional)
6 Jalapeno peppers (sliced into ¼" wheels)
1 carrot (peeled and cut into ¼" wheels)
1 medium onion (peeled and cut into 16 wedges)
6 cloves garlic (peeled)

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Instructions

Remove the seeds and white pith of the jalapeno if you want them less spicy
Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.