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Pickled Jalapeños (Jalapeños en Escabeche)

prep:

5 min

cook:

25 min

Pickled jalapeños, carrots, onion & jicama to brighten up any dish.

4 cups

US

original

metric

Picture for Pickled Jalapeños (Jalapeños en Escabeche)

4 cups

US

original

metric

Ingredients

Directions

Ingredients

15 jalapeños, 2 sliced in rounds

3 inch carrots, sliced in rounds

1 onion, thinly sliced

1 jicama, cut in cubes

5 garlic cloves, smashed

2 tbsp olive oil

4 bay leaves

1 tsp oregano

1 tsp whole black peppercorns

4 whole cloves

1 tbsp salt

2 cup white vinegar

2 cup water

⅓ cup lime juice

Get ingredients with

Directions

Directions

Ingredients

15 jalapeños, 2 sliced in rounds

3 inch carrots, sliced in rounds

1 onion, thinly sliced

1 jicama, cut in cubes

5 garlic cloves, smashed

2 tbsp olive oil

4 bay leaves

1 tsp oregano

1 tsp whole black peppercorns

4 whole cloves

1 tbsp salt

2 cup white vinegar

2 cup water

⅓ cup lime juice

Get ingredients with

Step 1

To a large skillet, add the oil on medium heat, once hot, add the jalapeños, carrots, onion, cook for 4-5 minutes.

Step 2

Add the garlic, bay leaves, oregano, black pepper, cloves, salt, cook for 3-4 minutes.

Step 3

Add the vinegar, water, jicama & bring to a boil, once boiling, turn off the heat, add the lime juice and mix.

Step 4

Let cool then separate the jalapeños into mason jars or any other large container. Refrigerate for at least 6-8 hours before serving.

Step 5

The jalapeños will keep in the fridge for about 2 months.

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