
Pickled Jalapenos (Escabeche)
Pickled Jalapenos (Escabeche)
Steps
- 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
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
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
pack 4 pint sized sterilized jars leaving half inch at top with veggies. top with vinegar and seal.
- 5
hot water bath for 10 minutes
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