Jalapeno Escabeche Recipe

Name: Jalapeno Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups distilled white vinegar; 2 Tbs. kosher salt; 4 Tbs. sugar; 4 Tbs. dried oregano; 7 medium carrots, peeled, trimmed, and cut into 1/2-inch-thick rounds (11 oz.); 7 large jalapeno chiles, stems trimmed, cut into 1/4-inch-thick rounds (10 oz.); 1 medium yellow onion, sliced into long 1/4-inch-thick strips; 6 cloves garlic, smashed; 3 bay leaves; 1 Tbs. black peppercorns

Servings: persons

1 1/2 cups distilled white vinegar
2 Tbs. kosher salt
4 Tbs. sugar
4 Tbs. dried oregano
7 medium carrots, peeled, trimmed, and cut into 1/2-inch-thick rounds (11 oz.)
7 large jalapeno chiles, stems trimmed, cut into 1/4-inch-thick rounds (10 oz.)
1 medium yellow onion, sliced into long 1/4-inch-thick strips
6 cloves garlic, smashed
3 bay leaves
1 Tbs. black peppercorns

1
Sterilize 3 1-pt.
2
canning jars and lids by boiling jars 10 minutes in large pot of water and simmering new lids in separate small saucepan 15 minutes.
3
Leave jars and lids in simmering water until ready to use.
4
Combine vinegar, 2 cups water, salt, sugar, and oregano in large saucepan over high heat until boiling.
5
Add carrots, jalapenos, and onion to vinegar mixture, and bring to a boil.
6
Reduce heat to medium-low, cover, and simmer 12 to 15 minutes, or until carrots are crisp-tender.
7
Place 2 cloves garlic, 1 bay leaf, and 1 tsp.
8
peppercorns in each jar.
9
Divide vegetables evenly among jars, then cover with brine until completely submerged, leaving 1/4 to 1/2 inch headspace at top of jars.
10
Discard or repurpose unused brine.
11
Seal with lids, and process in boiling water bath 10 minutes.
12
Alternately, invert sealed jars 15 minutes.
13
Right jars, and check for proper seal (press on center of lid; it should be concave with no up-and-down movement).
14
Cool.
15
Let pickles marinate 12 hours before serving.

748

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups distilled white vinegar, 2 Tbs. kosher salt, 4 Tbs. sugar, 4 Tbs. dried oregano, and more.

Yes, Jalapeno Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jalapeno Escabeche

How did you like this recipe?

Frequently Asked Questions