Pickled Jalapenos (Escabeche)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled
Instructions:
Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.
Makes about 3 cups.
From norecipes.com