Serve these pickled jalapenos with Mexican dishes, or slice them up for burgers, tacos, or salsas.
But I certainly wasn’t expecting each plant to yield over a pound of chiles.
What to do with so many?
Elise Bauer
Makejalapenos escabeche, or pickled jalapenos!
What Is Escabeche?
Pickled jalapenos, or escabeche, are served as a condiment with many meals in Mexico.
Elise Bauer
Chilies, onions, carrots, cauliflower are pickled with the jalapenos.
My mother used to buy jars of escabeche when I was a child.
The chilies can be cut up and used for many dishes.
Elise Bauer
This gives them a more complex, concentrated flavor.
Process the jars following thehot water bath canning method.
(Jars must rest on a rack in the pot, not on the bottom of the pot).
Elise Bauer
Fill with warm water at least 1 inch above the jars and bring to a boil.
Reduce heat to warm to keep the jars hot and ready for canning.
Wash the lids in hot, soapy water.
Simple Tip!
You only need to heat them.
Do see to it your jars are clean.
Wash the jalapenos, leaving the stems intact.
Heat the olive oil in a large, deep skillet.
Add the chilies, onions, carrots, cauliflower (if using), and garlic.
Fry over medium heat for about 10 minutes, turning them over occasionally.
Lower the heat and simmer for 10 minutes.
verify the jalapenos are entirely cooked through before canning.
Remove the jars from the water bath and set them on a clean towel on the counter.
Lower the jars into the water bath.
Once the water returns to a boil, process for 10 minutes.
Once opened, the escabeche will keep for 1 to 2 months in the refrigerator.
