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Pickled Jalapenos (Escabeche)
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A picture of Pickled Jalapenos (Escabeche).

Pickled Jalapenos (Escabeche)

travdirk
travdirk @cook_3927054

Pickled Jalapenos (Escabeche)

travdirk
travdirk @cook_3927054
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Ingredients

  • 1/3 cupolive oil
  • 2 mediumwhite or yellow onions (thickly sliced)
  • 3 mediumcarrots (peeled and thickly sliced)
  • 1florets from half a small cauliflower
  • 1 headgarlic cloves seperated but not peeled
  • 4 cupapple cider vinegar
  • 2 tbspkosher salt or sea salt
  • 2bay leaves
  • 1/2 tspdried oregano
  • 4 tspsprigs of fresh thyme or quarter teaspoon dried
  • 4sprigs of fresh marjoram or quarter teaspoon dried
  • 1 tbspsugar
  • 1 lbjalapenos
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Steps

  1. 1

    wash the whiles leaving the stems intact. cut a cross in the tip end of each Chile so the vinegar will be able to penetrate the Chile

  2. 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 over occasionally

  3. 3

    add 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. 4

    pack 4 pint sized sterilized jars leaving half inch at top with veggies. top with vinegar and seal.

  5. 5

    hot water bath for 10 minutes

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travdirk
travdirk @cook_3927054
on January 01, 2012 00:00

Comments

lDTChef
lDTChef @cook_3524557
October 18, 2014 18:37
My son and I did the pickle jalapenos escabeche and they turned out great. By LDT Chef.
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Keywords

Pickle Jalapeño Yellow Onion Cauliflower Carrot Garlic Apple

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