Pickled Jalapenos (Escabeche)

Ingredients

• 1 lb jalapeño (and serrano if you wish) chile peppers
• 1/3 cup olive oil
• 2-3 medium white or yellow onions, thickly sliced
• 2-3 medium carrots, peeled and thickly sliced
• Florets from half a small cauliflower (optional)
• 1 head garlic, cloves separated but not peeled
• 4 cups apple cider vinegar
• 2 Tbsp Kosher salt or sea salt
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 4 sprigs of fresh marjoram or 1/4 teaspoon dried
• 4 sprigs of fresh thyme or 1/4 teaspoon dried
• 1 Tbsp sugar

Method

1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.

2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning.

4 Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.

Once opened, can keep for one to two months in the refrigerator.