These Mexican pickled jalapeno peppers, carrots, onions and garlic go with tacos, burritos or just about any Mexican dish you can think of.
I love spicy food, but jalapenos just aren’t something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I don’t think I’ll ever be running into a bag of half decomposed jalapenos at the bottom of my vegetable drawer again.
Tart and piquant, these pickles make an awesome snack with a frosty beer and can be used as a condiment for your favorite Mexican dish. I even like adding these to sandwiches like banh mi and tortas.
I made a smallish portion for those of us with tiny refrigerators, but if you have the room, this is a great way to preserve that giant pack of jalapenos you picked up at Costco last week.
Pickled Jalapenos (escabeche)These Mexican pickled jalapeno peppers, carrots, onions and garlic go with tacos, burritos or just about any Mexican dish you can think of.Marc Matsumoto
Ingredients
1/2 cup
white vinegar
1/2 cup
water
1
bay leaf
2 tablespoons
kosher salt
2 teaspoons
black peppercorns
2 teaspoons
honey (optional)
6
jalapeno peppers (sliced into 1/4" wheels)
1
carrot (peeled and cut into 1/4" wheels)
1 medium
onion (peeled and cut into 16 wedges)
6 cloves
garlic (peeled)
Steps
- 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.