Pickled Jalapeños (Escabeche) — FarmPal

Ingredients

• •1 lb fresh jalapeño peppers
• •1 large carrot, sliced
• •1 medium onion, sliced
• •4 cloves garlic
• •2 cups white vinegar
• •1 cup water
• •1 tablespoon salt
• •1 tablespoon sugar
• •1 tablespoon Mexican oregano
• •3 bay leaves
• •1/4 cup olive oil

Instructions

1. 1Slice jalapeños into 1/4 inch rings (wear gloves!)
2. 2Heat olive oil in large pan over medium heat
3. 3Sauté jalapeños, carrots, onion, and garlic until just softened (5 min)
4. 4Meanwhile, combine vinegar, water, salt, sugar, oregano, and bay leaves
5. 5Bring brine to boil
6. 6Pack sautéed vegetables into hot jars
7. 7Pour hot brine over vegetables
8. 8For canning: process pints 10 minutes in water bath
9. 9For refrigerator storage: cool and refrigerate
10. 10Best after 1 week for flavors to meld