Jalapenos En Escabeche Pickled Jalapenos
Transform your meals with the bold and tangy flavors of *Jalapeños En Escabeche*, a traditional pickled jalapeño recipe that's as vibrant as it is versatile. This quick and easy preparation combines crisp slices of fresh jalapeños, carrots, and onions with aromatic bay leaves, garlic, and a hint of oregano, all simmered in a perfectly balanced brine of white vinegar, water, sugar, and salt. In just 15 minutes of prep and 25 minutes of cooking, you'll create a zesty, spicy condiment that pairs beautifully with tacos, grilled meats, sandwiches, or charcuterie boards. The recipe's simple method ensures tender yet crisp vegetables infused with rich, tangy heat. Best of all, these pickled jalapeños are ready to serve after just 24 hours of marinating in the refrigerator, making them an effortless addition to your favorite dishes.
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Recipe Information
Ingredients
- 10 pieces Fresh jalapeños
- 2 medium Carrots
- 1 medium White onion
- 4 pieces Garlic cloves
- 2 leaves Bay leaves
- 1 teaspoon Dried oregano
- 2 tablespoons Vegetable oil
- 1 cup White vinegar
- 1 cup Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
Instructions
Wash the jalapeños thoroughly and slice them into 1/4-inch thick rounds. For milder pickles, remove some or all of the seeds. Peel and slice the carrots into thin rounds. Cut the onion into thin slices.
Peel the garlic cloves and leave them whole. Set all the vegetables aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the garlic cloves, bay leaves, and black peppercorns to the skillet, stirring frequently for about 1 minute until fragrant.
Add the sliced jalapeños, carrots, and onions to the skillet. Stir to coat the vegetables in the oil and spices.
Add the white vinegar, water, sugar, salt, and oregano to the skillet. Stir well to combine.
Bring the mixture to a gentle boil, then lower the heat to simmer. Cook for 10-12 minutes until the jalapeños and carrots are tender but still firm.
Remove the skillet from heat and let the mixture cool to room temperature.
Once cooled, transfer the pickled jalapeños and vegetables, along with the brine, into sterilized glass jars.
Seal the jars tightly and refrigerate. Allow the flavors to meld for at least 24 hours before serving.
Store in the refrigerator for up to 2 weeks. Serve as a zesty condiment or side dish.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 29.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
