Make jalapeños escabeche, or pickled jalapeños!
What Is Escabeche?
Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. Chilies, onions, carrots, cauliflower are pickled with the jalapeños. My mother used to buy jars of escabeche when I was a child. The chilies can be cut up and used for many dishes. Process the jars following the hot water bath canning method. You can skip this if you like, but you’ll need to refrigerate the unsealed jars and use them within a few months.
Ways to Use Pickled Jalapeños
Besides serving them as an accompaniment to Mexican dishes, you can slice up your spicy pickled vegetables and use them as an ingredients to kick flavor up a notch. Scramble them into eggs, or add them to a juicy nacho burger.
More Easy Pickle Recipes
Jalapeño Bread and Butter Pickles Bread and Butter Pickles Pickled Red Onions Easy Refrigerator Pickles Pickled Okra
Wash the lids in hot, soapy water. If you are planning to eat the escabeche right away and store the jars the whole time in the refrigerator, you can skip the water bath step. Make sure the jalapeños are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green. Once opened, the escabeche will keep for 1 to 2 months in the refrigerator.
