No ImagePickled Jalapenos (Escabeche)

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  1. Courtney

    I’ve been making your recipe for years! Thought I should finally review it, too. :) This is a must for me every summer. We use them all year on tacos and tostadas and pretty much anything with beans and cheese. YUM! Thanks for the great recipe!

    xxxxxyyyyy

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  2. Brian C.

    If I were cut the jalapenos in half to remove the membrane and seeds to cut down the heat should
    I cut down on the cook time too?

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  3. Jacque cloud

    Please need a recipe for quarts of this amazing stuff ! I do can and adjusting my time for water baths.

  4. Sharon Bechtold

    The vinegar was overpowering and my whole house smelled for days. I will try it again but tone down on the vinegar. Does anyone know if white vinegar is less acidic than apple-cider vinegar? I still plan to dilute it with water but I’m wondering if there’s a way to soften flavor a bit. The vinegar was so strong I couldn’t even taste the jalapenos or vegetables.

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  5. dezryder

    I don’t get not peeling garlic? I pickle jalopeno and raw garic all the time. I’ll try it though.

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