How to Make Pickled Jalapeños

Unlike a lot of other pickle recipes, this one starts by frying the jalapeños and other vegetables in oil before pickling. This gives them a more complex, concentrated flavor.

After frying, simmer the vegetables in a simple pickling liquid of cider vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar until completely cooked. Pack the hot vegetables and pickling liquid into canning jars and seal.

Process the jars following the hot water bath canning method (Elise likes the method used here). If you prefer not to process your pickles, you can store them in the fridge and use within a month or so.

Ways To Use Escabeche

Crunchy pickled escabeche can be eaten as a snack or appetizer, or served on the plate alongside Mexican recipes. You can also slice or mince the pickled vegetables to make a quick relish for burgers, tacos, or…

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