Chiles en vinagre / Jalapenos en escabeche / Pickled jalapenos

Name: Chiles en vinagre / Jalapenos en escabeche / Pickled jalapenos
Total time: 900 s
Cuisine: American
Ingredients: 12 jalapenos; 4 carrots; 2 onions; 6 peeled cloves of garlic; 1 tbsp dry oregano; 4 branches fresh or dry thyme; 4 cloves; 5 bay leaves; 6 whole black peppers or 3/4 tsp of pepper; Salt to taste or 1 tsp of salt; 1 tsp sugar (optional) to take away acidity; 1/2 cup Apple cider vinegar; 1/2 cup white vinegar or 1 cup of either of the 2; 1 cup water (water is same amount of vinegar used)

Danny Vallejo @cook_12428019

Chiles en vinagre / Jalapenos en escabeche / Pickled jalapenos

Danny Vallejo @cook_12428019

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Ingredients

10-15 min

12jalapenos
4carrots
2onions
6peeled cloves of garlic
1 tbspdry oregano
4 branchesfresh or dry thyme
4cloves
5bay leaves
6whole black peppers or 3/4 tsp of pepper
Salt to taste or 1 tsp of salt
1 tspsugar (optional) to take away acidity
1/2 cupApple cider vinegar
1/2 cupwhite vinegar or 1 cup of either of the 2
1 cupwater (water is same amount of vinegar used)

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Steps

10-15 min

1

In large heated pot cover bottom with olive oil to saute vegetables. Med heat.
2

Saute carrots for 2 to 3 min
3

Add jalapenos and mix well for about a min.
4

Add garlic and onions and continue stirring for 2 min.
5

When the onions change color add liquids.
6

Add vinegar and mix well
7

Add water mix well
8

Add all spices mix well
9

Cook on med heat stirring occasionally for approximately 1 min or until the jalapenos start to change color. You can cover to speed up the process a little.
10

Once jalapenos changed color to a darker color turn off heat.
11

Add salt to taste mix well
12

Add sugar mix well (optional)
13

Remove from stove and let it sit stirring occasionally for about a hour.
14

Once room temperature jar it and put in refrigerator and serve 24 hrs later.