Jalapeños En Escabeche (pickled Chilies) Recipe

Print Recipe

Ingredients

Directions

Step #1 Rinse jalapeños & pierce each with a fork.
Step #2 Peel carrots & cut crosswise into 1/4-inch slices.
Step #3 Peel onion & cut vertically into 1/4-inch slivers.
Step #4 In a 3- to 4-quart pan over high heat, 2 c water, oil, garlic, oregano, onion, vinegar, mix jalapeños, carrots, & bay leaf.
Step #5 Bring to a boil.
Step #6 Reduce heat & let simmer just until carrots are tender-crisp when pierced, 5 to 8 mins.
Step #7 Add salt & pepper to taste.
Step #8 Pour into jars, cover, & put in the fridge at least 1 day.
Step #9 Use a slotted spoon to serve.
Enjoy the Jalapeños en Escabeche (Pickled Chilies) recipe

Viewing Jalapeños en Escabeche (Pickled Chilies) Receipe