Summer in the South means that, at any given time, I receive tons of home-grown vegetables from people with extra to give. Recently, I received some fantastic Alabama tomatoes along with homegrown okra and peas. In addition, I ended up with a glut of jalapeno peppers, both from my parents as well as my roommate's parents (thanks, Billy & Cindy!!). Not sure what to do with the peppers, I decided to pickle them.
This recipe doesn't require canning, so you don't have to worry about fussing with a boiling water bath or a pressure canner (especially in this heat!). These jalapenos are perfect for chilis and nachos, or simply eaten by themselves!
Pickled Jalapeno Escabeche
adapted from No Recipes
18 jalapeno peppers, cut into 1/4" slices
3 carrots, peeled and cut into 1/4" slices
2 large white onions, halved & sliced thinly
18 cloves garlic, peeled
1 1/2 Tbsp honey
1 1/2 Tbsp whole peppercorns
3 bay leaves
1/4 cup + 2 Tbsp kosher salt
1 1/2 cups white vinegar
1 1/2 cups water
Combine the peppers, carrots, onions, garlic, honey, peppercorns, bay leaves and salt in a non-reactive stockpot. Add the vinegar and water.
Bring to a boil over medium-high heat and cook until the jalapeno slices change from a vibrant green color to an earthy olive color. Remove from heat.
Transfer with a slotted spoon to 4 clean pint jars; add cooking liquid. Cover and let cool to room temperature. Store chilled.