Escabeche (Pickled Jalapeños)

Name: Escabeche (Pickled Jalapeños)
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 2 cups water; 2 cups distilled vinegar; 1 tablespoon sugar; 1 tablespoon kosher salt; 1 teaspoon oregano; 1 teaspoon peppercorns; 2 bay leaves; 1 garlic clove (smashed); 5 large jalapeños (sliced into 1/8 inch thick rings); 2 serrano peppers (sliced into 1/8 inch thick rings); 4 carrots (peeled, sliced into 1/8 inch thick rings); 1 sweet onion (sliced)

Instructions

Prep:5minCook:17min

You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months.

Updated at: Fri, 22 Nov 2024 01:03:44 GMT