Pickled Jalapenos and Carrots (escabeche)
Pickled jalapenos and carrots (escabeche) like you will find at most salsa bars. Perfect with all of your favorite Mexican dishes.
Start with fresh jalapenos and if you find them on sale you will be even more inspired to make this.
I just recently scored this jalapeno that will core the membrane and seeds from the jalapenos. I used to use a paring knife, but I am so happy to have this tool. This tool has changed my life and you can see how easy it is to use in my video.
This is what the jalapenos look like after using the jalapeno corer. I think it would be stunning to stuff these and cook them in the oven. Here is a video showing the jalapeno corer in action.
I love these carrots almost as much as I love the jalapenos. If you can find carrot coins grab them and save yourself the peeling and slicing time.
The finished dish, when the jalapenos change from bright green to an earthy green. Keep them in the fridge for months. I use a mason jar to store the Pickled jalapenos and carrots (escabeche). You can water bath can these and keep the extra jar on the shelf or give it as a gift.
Pickled Jalapenos and Carrots (escabeche)
Ingredients
- 1/2 cup white vinegar
- 1/2 cup water
- 1 bay leaf
- 2 tbsp kosher salt
- 2 tsp black peppercorns
- 2 tsp honey
- 6 jalapenos-cored/seeded, sliced 1/4" thick
- 2 carrots-peeled and sliced 1/4" thick or use carrot coins (1 cup)
- 1/2 medium onion-cut into 8 wedges
- 6 cloves garlic-peeled
Instructions
- Put all ingredients in a stainless steel pot and bring to a boil over medium heat. Continue boiling, stirring occasionally until jalapenos have gone from a vivid bright green to an earthy green.
- Turn off the heat and let the jalapenos cool.
- Store this in a sealed container or mason jar for a long time in the fridge.
- Serve with your favorite Mexican foods or take-out.