This pickled jalapenos escabeche recipe is a flavorful concoction of jalapenos and spices. The pickling process brings out a tangy, spicy, and slightly sweet flavor in the jalapenos, making them a perfect accompaniment to many dishes.
Most of the ingredients are common pantry items, but a few, like fresh marjoram and thyme sprigs, may not be readily available in all homes. When you head to the supermarket, ensure that you get the freshest jalapenos possible. Also, you'll need apple cider vinegar, which is the star ingredient in any pickling recipe.
Ingredients for Pickled Jalapenos Escabeche Recipe
Jalapeno: This is the main ingredient. Choose fresh and firm jalapenos for the best result.
Extra virgin olive oil: Used for frying the vegetables and adds a depth of flavor to the dish.
Onions: Adds a nice balance of sweetness to the spicy jalapenos.
Carrots: Provides a crunch and sweetness to the mixture.
Cauliflower: Optional ingredient, adds a nice texture contrast.
Garlic: Imparts a savory flavor.
Apple cider vinegar: Key to pickling, it gives tanginess.
Kosher salt: Used for seasoning.
Bay leaves: Adds a subtle, herbal flavor.
Oregano: Gives a hearty, earthy flavor.
Marjoram sprigs: Fresh marjoram adds a sweet, floral, and slightly peppery flavor.
Thyme sprigs: Fresh thyme provides a subtle, dry aroma and a slightly minty flavor.
Sugar: Balances out the vinegar's acidity.
One reader, Corinna Ernst says:
This pickled jalapeños escabeche recipe is a game-changer! The combination of flavors is incredible, and the pickled jalapeños add a perfect kick to any dish. The recipe is easy to follow, and the end result is absolutely delicious. I can't get enough of these pickled jalapeños!
Techniques for Making Pickled Jalapeños Escabeche
How to prepare the jalapeños: Wash the jalapeños and cut a cross in the tip end of each one to allow the vinegar to penetrate.
How to cook the vegetables: Heat olive oil in a large, deep skillet and fry the jalapeños, onions, carrots, and cauliflower over medium heat for about 10 minutes, turning them over occasionally.
How to pack the jars: Pack 4 to 5 pint-sized sterilized jars with the cooked chiles and vegetables, then top with the vinegar cooking liquid and seal.
How to process in a hot water bath: Place the sealed jars in a hot water bath and process for 10 minutes to ensure proper preservation.
How To Make Pickled Jalapeños Escabeche
This pickled jalapeños escabeche recipe is a perfect pair for any Mexican dish or snacks. Made with fresh jalapeño chili peppers and flavorful spices.
Serves:
Ingredients
- 1lbjalapeño,and/or serrano if you wish and chile peppers
- ⅓cupextra virgin olive oil
- 3medium onions,white or yellow, thickly sliced
- 3medium carrots,peeled and thickly sliced
- florets cauliflower,from half a small, optional
- 1garlic head,cloves separated but not peeled
- 4cupsapple cider vinegar
- 2tbspkosher salt,or sea salt
- 2bay leaves
- ½tsporegano,dried
- 4fresh marjoram sprigs,can sub fresh oregano or ¼ teaspoon dried
- 4fresh thyme sprigs,or ¼ teaspoon dried
- 1tbspsugar
Instructions
-
Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
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Heat olive oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
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Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar, and bring to a boil. Lower the heat and simmer for 10 minutes.
-
Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
-
Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.
-
Process in a hot water bath for 10 minutes. Once opened, can keep for one to two months in the refrigerator.
Nutrition
- Calories: 132.33kcal
- Fat: 7.52g
- Saturated Fat: 1.07g
- Monounsaturated Fat: 5.28g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 12.16g
- Fiber: 2.78g
- Sugar: 5.83g
- Protein: 1.38g
- Sodium: 482.19mg
- Calcium: 47.26mg
- Potassium: 321.97mg
- Iron: 1.06mg
- Vitamin A: 181.66µg
- Vitamin C: 61.00mg
Pro Tip for Perfecting Your Escabeche
When preparing your pickled jalapeños, it's important to remember that the heat of the jalapeños is primarily in the seeds and inner ribs. If you prefer a milder escabeche, you can remove these parts before pickling. However, if you like it spicy, leave them in. Also, remember to always wear gloves when handling jalapeños as the capsaicin can irritate your skin and eyes. Lastly, when packing your jars, make sure to leave a bit of headspace to allow for expansion during the canning process. This will ensure a proper seal and prevent leakage.
Time-Saving Tips for Preparing Escabeche
Prep ahead: Chop and prepare all the vegetables and ingredients in advance to streamline the cooking process.
Multi-task: While the chiles and vegetables are frying, use that time to prepare the canning jars and boiling water bath.
Efficient packing: Pack the sterilized jars with the chiles and vegetables in an organized and efficient manner to save time and ensure even distribution of ingredients.
Label and date: Once the jars are sealed and processed, be sure to label and date them for easy identification and tracking of freshness.
Streamline cleanup: Clean as you go to minimize the post-cooking cleanup, making the process more efficient and less time-consuming.
Substitute Ingredients For Pickled Jalapeños Escabeche Recipe
jalapeno - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile to jalapenos, making them a suitable substitute for pickled jalapenos in this recipe.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good substitute for extra virgin olive oil in pickling recipes.
onions - Substitute with shallots: Shallots have a similar flavor to onions but are milder and sweeter, adding a unique taste to the pickled escabeche.
carrots - Substitute with radishes: Radishes can provide a similar crunch and texture to carrots in the pickled escabeche, adding a pop of color and flavor.
cauliflower - Substitute with broccoli: Broccoli can be used as a substitute for cauliflower, providing a similar texture and absorbing the pickling flavors well.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a concentrated garlic flavor in the pickled escabeche.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for apple cider vinegar, providing a slightly milder and fruitier flavor to the pickled escabeche.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the pickling solution.
bay leaves - Substitute with dried bay leaves: Dried bay leaves can be used as a substitute for fresh bay leaves, providing a similar aromatic flavor to the pickled escabeche.
oregano - Substitute with thyme: Thyme can be used as a substitute for oregano, providing a slightly different herbaceous flavor to the pickled escabeche.
marjoram - Substitute with basil: Basil can be used as a substitute for marjoram, providing a fresh and aromatic flavor to the pickled escabeche.
thyme - Substitute with rosemary: Rosemary can be used as a substitute for thyme, providing a robust and pine-like flavor to the pickled escabeche.
sugar - Substitute with honey: Honey can be used as a substitute for sugar, providing a natural sweetness and depth of flavor to the pickled escabeche.
Presentation Ideas for Pickled Jalapeños Escabeche
Elevate the plating: When presenting the pickled jalapeños escabeche, focus on creating a visually stunning plate. Arrange the pickled jalapeños and vegetables in an artful and appealing manner, ensuring that each element is showcased beautifully.
Incorporate vibrant colors: Introduce a pop of color to the plate by incorporating vibrant and fresh ingredients. Consider adding a garnish of fresh herbs or edible flowers to enhance the visual appeal and add a touch of elegance to the dish.
Emphasize precision in placement: Pay attention to the placement of each component on the plate. Aim for precision and balance, ensuring that the pickled jalapeños, onions, carrots, and cauliflower are arranged thoughtfully to create a visually striking presentation.
Utilize complementary serving vessels: Select serving vessels that complement the dish and enhance its overall presentation. Consider using elegant, minimalist plating to allow the vibrant colors and textures of the pickled jalapeños escabeche to take center stage.
Highlight the pickling process: Showcase the pickling process by incorporating elements that emphasize the artisanal nature of the dish. Consider serving the pickled jalapeños escabeche in a way that highlights the craftsmanship and care put into the pickling process.
Essential Tools for Making Escabeche
- Cutting board: A flat surface for cutting and preparing ingredients.
- Chef's knife: A versatile and essential tool for chopping, slicing, and dicing.
- Skillet: A frying pan with a flat bottom and sloping sides, used for frying, searing, and sautéing.
- Large pot: Used for boiling, simmering, and cooking large quantities of food.
- Sterilized jars: Clean, airtight containers for preserving pickled jalapeños escabeche.
- Hot water bath: A large pot used for canning and preserving foods by submerging sealed jars in boiling water.
- Tongs: Used for handling hot jars and equipment during the canning process.
- Food processor: A kitchen appliance used for chopping, pureeing, and mixing ingredients.
- Mixing bowl: A bowl used for combining and mixing ingredients.
- Measuring cups and spoons: Essential for accurately measuring ingredients for the recipe.
- Canning funnel: A funnel designed for filling jars with hot liquids while canning.
- Ladle: Used for transferring the pickling liquid into the jars.
- Kitchen towels: Used for handling hot equipment and wiping surfaces during the cooking and canning process.
Storage and Freezing Instructions for Pickled Jalapeños Escabeche
Once the pickled jalapeños have been processed in a hot water bath, let them cool completely before storing. This allows the flavors to meld and the brine to fully penetrate the peppers.
Store the cooled jars of escabeche in a cool, dark place like a pantry or cupboard. They will keep for up to 6 months when properly sealed and stored.
If you plan to freeze the escabeche, use freezer-safe jars or containers. Leave about an inch of headspace at the top to allow for expansion during freezing.
When freezing, it's best to use the pickled jalapeños within 3-4 months for optimal flavor and texture. The longer they are frozen, the softer the peppers and vegetables may become.
To thaw frozen escabeche, transfer the jar or container to the refrigerator and let it thaw slowly overnight. Do not thaw at room temperature, as this can cause the peppers to become mushy.
Once opened, store the jar of escabeche in the refrigerator. Use within 1-2 months for the best quality and flavor.
If you notice any signs of spoilage, such as mold, off-odors, or a slimy texture, discard the escabeche immediately.
How To Reheat Leftover Pickled Jalapeños Escabeche
The best way to reheat leftover pickled jalapeños escabeche is to remove them from the refrigerator and let them come to room temperature. This allows the flavors to meld together and the olive oil to liquefy again, creating a more cohesive and flavorful dish.
If you prefer your pickled jalapeños warm, you can gently heat them in a saucepan over low heat. Be sure to stir occasionally to prevent scorching and ensure even heating throughout. Heat until just warmed through, as overcooking can cause the vegetables to become mushy and lose their texture.
Another option is to microwave the pickled jalapeños escabeche in a microwave-safe dish. Cover the dish with a damp paper towel to prevent splattering and to help retain moisture. Heat in 30-second intervals, stirring between each interval, until the desired temperature is reached.
For a quick and easy snack or appetizer, you can also enjoy leftover pickled jalapeños escabeche at room temperature. Simply remove them from the refrigerator about 30 minutes before serving, allowing them to come to room temperature naturally. This method is perfect for enjoying the bright, tangy flavors of the pickled vegetables without any additional preparation.
If you find that your leftover pickled jalapeños escabeche has lost some of its vinegar punch, you can add a splash of fresh apple cider vinegar or lime juice to brighten up the flavors before serving. This will help to balance out the flavors and restore the dish to its original tangy, zesty taste.
Interesting Trivia About Pickled Jalapeños Escabeche
The pickled jalapeños escabeche recipe is a traditional Mexican dish that combines spicy jalapeños with a variety of vegetables and herbs. This dish is not only delicious but also packed with nutrients. The pickling process helps to preserve the vegetables, allowing you to enjoy the flavors of the escabeche for an extended period. Additionally, the vinegar used in the recipe provides a tangy and refreshing taste, making it a perfect accompaniment to many dishes. Whether used as a condiment or enjoyed on its own, pickled jalapeños escabeche adds a flavorful kick to any meal.
Is Making Escabeche at Home Cost-Effective?
This pickled jalapeños escabeche recipe is quite cost-effective for a household. The ingredients, such as jalapenos, onions, carrots, and vinegar, are affordable and readily available. The recipe yields a large batch, making it suitable for multiple uses. The approximate cost for a household of 4 people is around $10-$15, depending on the prices of the ingredients. The overall verdict for this recipe is 9/10, considering its affordability, versatility, and delicious flavor.
Are Pickled Jalapeños Escabeche Healthy?
The pickled jalapeños escabeche recipe is a flavorful and tangy dish, but it may not be the healthiest option due to a few factors:
- The recipe calls for deep frying the vegetables in olive oil, which can add significant amounts of fat and calories to the dish.
- The high sodium content from the kosher salt and the pickling process may be a concern for those watching their salt intake.
- The sugar, although in a small amount, adds to the overall calorie count of the recipe.
However, the recipe does include a variety of vegetables such as onions, carrots, cauliflower, and garlic, which provide essential vitamins, minerals, and fiber. The apple cider vinegar used in the pickling process may also offer some potential health benefits, such as aiding digestion and regulating blood sugar levels.
To make this recipe healthier, consider the following suggestions:
- Instead of deep frying the vegetables, try roasting them in the oven with a light coating of olive oil. This will reduce the overall fat content while still allowing the vegetables to develop a nice flavor and texture.
- Reduce the amount of salt used in the recipe, or opt for a low-sodium alternative. You can also experiment with other herbs and spices to add flavor without relying on salt.
- If you're concerned about the sugar content, you can either reduce the amount used or substitute it with a natural sweetener like stevia or monk fruit extract.
- Increase the proportion of vegetables in the recipe to boost the nutritional value of the dish. Consider adding other nutrient-dense vegetables like bell peppers, zucchini, or leafy greens.
Editor's Opinion on This Escabeche Recipe
The pickled jalapeños escabeche recipe is a delightful blend of flavors and textures. The combination of jalapeños, onions, carrots, and cauliflower creates a harmonious balance, while the infusion of herbs and spices adds depth to the pickling liquid. The cooking process ensures that the chiles and vegetables are perfectly cooked, resulting in a vibrant and flavorful end product. This pickled jalapeños escabeche recipe is a versatile condiment that can elevate a wide range of dishes, adding a delightful kick and tangy crunch. It's a wonderful addition to any culinary repertoire.
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Why trust this Pickled Jalapeños Escabeche Recipe:
This recipe for pickled jalapeños escabeche is a delightful blend of flavors and textures. The combination of fresh jalapenos, onions, and carrots creates a vibrant and crunchy base, while the aromatic infusion of apple cider vinegar and extra virgin olive oil adds depth and richness. The inclusion of cauliflower florets and a medley of herbs enhances the complexity of the dish. With a balance of tangy, spicy, and savory elements, this recipe promises to elevate any dish it accompanies.
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