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.