With rice or quinoa, this delectable side dish of corn, red onion, and kidney beans goes wonderfully. It might be made into a substantial soup or chili as well.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 days |
| Total Time: | 3 days 35 mins |
| Servings: | 96 |
| Yield: | 6 pints |
Ingredients
- 2 pounds fresh jalapeno peppers
- ½ cup thinly sliced white onion
- 1 large carrot, peeled and thinly sliced
- 2 cups distilled white vinegar (5% acidity)
- 2 cups water
- 4 teaspoons pickling salt
- 2 teaspoons white sugar
- 4 cloves garlic, crushed
- 2 teaspoons dried oregano
- 4 bay leaves
- 2 teaspoons black peppercorns, crushed
- 2 teaspoons cumin seeds
- 1/2 teaspoon calcium chloride (such as Pickle Crisp®)
Instructions
- Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
- Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
- Toss jalapenos, onion, and carrots together in a bowl.
- Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
- Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
- Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
- Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
- Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.
- Wear disposable gloves when removing stems from (and cutting) jalapeno peppers.
Reviews
The recipe turned out, with a few caveats. First, the liquor quantity is half what it should be to top off 6 pints. Doubling the picking liquid recipe solves that. The seasoning amounts are also off, calling for 4 bay leaves, 4 garlic cloves and 2 teaspoons each of oregano, crushed peppercorns and cumin seeds. Since the preseal instructions call for 1 bay leaf, 1 garlic clove and a 1/2 tsp each of the dried herbs, those seasoning amounts need to be adjusted up. Lastly, this escabeche recipe is yours to make, enjoy and share, so you can tweak it pretty much any way you like to suit your own tastes. I doubled up on the crushed garlic and used a couple fresh sprigs of Greek oregano from my yard instead of the dried leaves, as well as adding a fresh sprig of basil to each jar. Also, some online recipes for escabeche substitute whole coriander seeds for the cumin seed, but you do you.
With 2 pounds of jalapenos, I got 6 pints. Agree with a previous review…double the liquid vinegar, water, sugar, and salt solution. No need to triple it! Pint jars pack so much better than cup jars. Can’t rave enough about how tasty these jalapenos are! 3 seasons of jalapenos!!!
I haven’t tasted the recipe yet as I just finished canning. It did make 6 pint jars but I had to make an extra batch of the liquid in order to finish filling the jars.
With 3 lbs of jalepenos, we got 8 pints (2 of the a little light).