These look a lot like the pickled jalapenos I sort of winged based on a recipe in Jim Fobel's Big Flavors. He adds more spices like peppercorns, cumin, cloves, bay leaves, though. Fobel recommends chilling the jalapenos, too. I tweaked, hot-packing them in jam jars, and they kept fabulously on my shelves for three years, through two hot summers and a move. I'll have to try this one... very decorative with the carrot slices.

Sandra,
After surfing the net for a few hours I finally came across your recipe. THANKS! Exactly what I was looking for but have one question:

You say not to peel the cloves of garlic so do you fry them in their skin? And do you can them with their skin on?
Or does the skin just fall off after frying?
Thanks,
Brendan.

P.S.
If you all want some good straight up beef tacos use the pickled jalapeños as a marinade and marinade over night then grill to perfection next day with salt. I used cheap chuck steak (1/4 cut. )

I've had escabeche in Mexican restaurants that included cauliflower in the mix. Any idea how to do that? Would you suggest cooking the cauliflower separately? Boiling, maybe? Or perhaps the cauliflower could simply be cut into pieces, scalded, and then packed with everything else, and the processing would cook it enough? I wouldn't want it to get too soft.

Thanks in advance for any suggestions.

I would just put the cauliflower in with everything else. But try it and see! If I try it, I'll report back. ~Elise

I must have over-cooked the jalapenos because they are a bit mushy. I could not wait and tried some after processing. Although I used jalapenos, I agree with Charles, the flavor is great. I will do this again just as soon as my peppers produce enough to do so.

You can also try different vinegers to change it up. In the Michoacan region, I have had escabeche made with pineapple vinegar and another with apricot. The vinegar is just home-made using a white vinegar plus the fruit of your choice and letting it 'stew' awhile. My preference is escabeche made with pineapple, it gives it a fruity undertone that livens up any dish!

Thank you so much for this recipe. In the US, Jalapenos preserved this way are very cheap and available, but outside the US, they are mega-pricey. So now I can preserve my Jalapeno crop using this recipe, and it works amazingly well. Top recipe.

Thanks so much for your recipe. I am used to eating sliced pickled jalapenos, so I prefer to go ahead and pickle them as slices, if possible. How would you recommend modifying the recipe if I decided to slice them first (i.e. anything else to change besides cooking time)?
Thanks!

Just make sure that everything is cooked through before canning. The slices will cook faster, but the other ingredients will still take time, unless you slice the carrots ultra thin. ~Elise

Can I make this only with peppers? the hubs isn't too into the other stuff.

Yes. ~Elise

This is the best canning recipe I have. I get requests for this from everyone in my family and my Mexican brother-in-law will eat a can in one sitting. I add green cayanne and other peppers like banana and ancho. The vinegar flavor mellows quite a bit after a few weeks and it's even better after a few months. We pop it out for Christmas. I peel the garlic, because I use fresh garlic and it's easier to get the paper off if you just take it all off and it works fine.

Do you have to fry the vegetables? I want peppers to stay a bit firm. I don't mind cooking in water bath for 10 min. but can I skip frying and still be able to have 1-2 month shelf life. If I add 1/2 cup of water do you know if that also decrease shelf-life?
Thanks for the recipe.

The important things are to 1) not change the ratio of vinegar to any other liquid (so do not add water), and 2) to make sure the peppers are completely cooked through before you can them. These are safety precautions as peppers are low acid foods (do a Google search for canning low acid foods and you'll see why you have to take precautions). ~Elise

Last September I found your recipe for Jalapenos and stored them over the winter. I opened a jar around March and boy were they good and hot. Nothing was wasted. Well I am ready to can another batch and I am using my favorite recipe. It is easy and stored very well. Thanks again

This is the best recipe for pickled jalapenos in the world!!!... I have made it many times and my family and friends just love it... I use the brine to put on my green salads instead of oil and vinegar... Thank you for sharing...

I love your recipe! I made 4 jars last night and one of them didn't seal, so I just opened it up, and Yum! My mom's family is from Mexico, and she always had a jar of this in the fridge. She would just put the veggies in a homemade tortilla, or eat them straight out of the jar. I never knew it actually had a name until I started searching for a recipe. I was wondering if I could do half white vinegar and half apple cider vinegar. I can find white vinegar at much cheaper prices.