Jalapenos En Escabeche (Pickled Jalapenos)

1. 1

   In a pan, saute the chiles in the oil until the skin starts to blister.

2. 2

   Add the onion and carrots and heat for an additional minute.

3. 3

   Add 2 cloves and 3 peppecorns to bottom of each of the jars.

4. 4

   Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.

5. 5

   Add 2 cloves and 1 teaspoon salt to each of the jars.

6. 6

   In a pan, combine the vinegar and water and bring to a boil.

7. 7

   Pour over the chiles.

8. 8

   Seal and process the jars in a boiling water bath for 15 minutes.

9. 9

   Store for 4 weeks in cool, dark place.

10. 10

    I always add more peppercorns and garlic to each jar.

* Per serving · 4 servings · Values may vary.