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Pickled Jalapeños
This year I decided to grow jalapeño and serrano chiles—those wonderfully hot and flavorful Mexican chiles that are used salsa, guacamole, and so many Mexican dishes. But I certainly wasn’t expecting each plant to yield over a pound of chiles. What to do with so many?
Make jalapeños escabeche, or pickled jalapeños!
Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. Chiles, onions, carrots, cauliflower are pickled with the jalapeños. My mother used to buy jars of escabeche when I was a child. The chiles can be cut up and used for many dishes.
Pickled Jalapenos (Escabeche) Recipe
Ingredients
- 1 lb jalapeño (and/or serrano if you wish) chile peppers
- 1/3 cup extra virgin olive oil
- 2-3 medium white or yellow onions, thickly sliced
- 2-3 medium carrots, peeled and thickly sliced
- Florets from half a small cauliflower (optional)
- 1 head garlic, cloves separated but not peeled
- 4 cups apple cider vinegar
- 2 Tbsp Kosher salt or sea salt
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 4 sprigs of fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried
- 4 sprigs of fresh thyme or 1/4 teaspoon dried
- 1 Tbsp sugar
Special equipment:
- 4 - 5 pint-size canning jars
Method
1 Prep the chiles: Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
2 Fry chiles, onions, carrots, cauliflower in olive oil: Heat olive oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
3 Add vinegar, salt, bay, oregano, marjoram, thyme, sugar, bring to boil: Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, 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. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
4 Pack jars with vegetables, top with cooking liquid: Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.
5 Process in a hot water bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.
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Recipe adapted from Diana Kennedy's The Essential Cuisines of Mexico.
Links:
Jalapeño Bread and Butter Pickles here on Simply Recipes
Michael Simon's Pickled Chillis from Ruhlman's blog
Water bath canning instructions from Food in Jars
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Pickled Jalapenos (Escabeche)
Excellent recipe lots of flavor, I added artichoke hearts and asparagus as well as baby corn to mine. Yummy!
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I made your recipe last night but I 4x the recipe I think I over cooked the jalapenos but that’s fine but my husband told me that it was not safe to water can olive oil because the tops of the jars looked a little oily so I googled it and it says that is not safe so I’m bummed out because I made 16 pints and now Idk what to do with so much but it is my fault for no doing my research before trusting a recipe.
But the reason why I’m giving it 4 stars is because the flavor is good!
xxxxxyyyyy
Hi Leslie,
Well, what an ordeal! I checked with Marisa of Food in Jars, our favorite canning-go to, and she says it’s okay to water-bath can recipes that have a little oil and mostly acid. Here’s her post. I recommend reading it. Marisa takes canning safety very seriously because it’s her livelihood, so if she says something is okay, I believe her. The recipe you made has 1/3 cup oil and 4 cups vinegar, so you should be just fine to keep your water-bath canned jars on the pantry shelf for a year or so, at least.
Yum! I have been trying to find a recipe for celery pickled with jalapenos. I’d like to make more celery than jalapenos. Would this recipe work? If not, do you have suggestions? I can’t find a jalapeno based recipe anywhere and I’m not sure what changes would need to be made.
Can you double the recipe?
Hi Kimberly, I usually make a batch as described but I don’t see why you couldn’t double it.
On top of burrito bowl the escabeche brings the savory hot chutney goodness. Once you know it, you will come to see it as essential. The vinegar aids in digestion.
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