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From @VillaCocina

Pickled Jalapeños en Escabeche

30 min · Serves 8

30 mintotal
10 minhands on
15steps
8servings

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Ingredients

For the vegetables

  • 1 lb jalapeños, trimmed and halved lengthwise
  • 3 medium carrots, peeled and sliced diagonally
  • 1 large white onion, cut into thick wedges
  • 1 head cauliflower, broken into small florets
  • 8 garlic cloves, peeled
  • 2 tbsp neutral cooking oil

For the brine & aromatics

  • 1 tbsp black peppercorns, coarsely cracked
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/2 tsp dried marjoram
  • 1 1/2 tbsp salt, divided
  • 2 cups white vinegar
  • 2 cups water
  • 1 tbsp brown sugar
  • 3 bay leaves
  • 4 sprigs fresh thyme

Method

For the vegetables

  1. Heat the oil in a large pot over medium heat.

  2. Add the sliced carrots and cook, stirring occasionally, until slightly softened without browning.

    Then 3 min of waiting

  3. Add the jalapeños, cauliflower florets, and whole garlic cloves.

  4. Cook, stirring constantly, until the vegetables begin to soften slightly.

    Then 3 min of waiting

  5. Add the onion wedges and stir to combine with the rest of the vegetables.

For the brine & aromatics

  1. Add the cracked black pepper, dried oregano, cumin, ground cloves, marjoram, and 1 teaspoon of the salt to the pot with the vegetables.

  2. Cook, stirring constantly, until the spices become fragrant, about 1 minute.

  3. Pour in the white vinegar and water, then add the brown sugar, bay leaves, fresh thyme sprigs, and the remaining salt.

  4. Stir everything together and bring the liquid to a gentle simmer.

  5. Simmer gently until the vegetables are tender-crisp but not mushy.

    Then 5 min of waiting

  6. Remove the pot from heat and allow it to cool slightly.

  7. Use tongs and a ladle to transfer the vegetables and aromatics evenly into clean mason jars.

  8. Pour the hot liquid over the vegetables, ensuring they are completely submerged.

  9. Allow the jars to cool completely at room temperature.

    Then 60 min of waiting

  10. Cover with lids and transfer to the refrigerator; let the pickle sit for best flavor development before serving.

    Then 3 min of waiting

    If you can't wait 3 days, let them sit in the fridge for at least 24 hours.

  11. Always keep the pickled jalapeños stored in the refrigerator.

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