Pickled Jalapeños

[Moro]

Or chiles en escabeche. This is an excelent recipe that compliments almost anything (plus, the jar will be sterile).

INGREDIENTS

• 1 lb jalapeño chile peppers
• 1/3 cup olive oil
• 2-3 medium white or yellow onions, thickly sliced
• 2-3 medium carrots, peeled and thickly sliced
• Florets from half a small cauliflower
• 1 head garlic, cloves separated but not peeled
• 4 cups apple cider vinegar
• 2 Tbsp Kosher salt or sea salt
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 4 sprigs of fresh marjoram
• 4 sprigs of fresh thyme
• 1 Tbsp sugar

DIRECTIONS

1. Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.
2. Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
3. Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure the chiles are entirely cooked through before canning.
4. Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.

 

[hdroadglide]

sounds delish. there's a restaurant in kc that makes a sandwich on a thick dense bread that uses thick cut bbq brisket, grilled onions and pickled jalaps. it's excellent. they also do an appetizer with the jalaps and cream cheese on crackers. sweet, sour and spicy!

 

[caseabb]

Just what I was looking for! Looks great.

 

[jwintosh]

i'll be trying this one!!