Jalapenos En Escabeche (pickled Jalapenos)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 lb jalapeno, whole
• 1/4 cup olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 16 garlic cloves
• 12 black peppercorns
• 1/4 cup pickling salt
• 3 cups vinegar
• 3 cups water

Recipe

• 1 in a pan, saute the chiles in the oil until the skin starts to blister.
• 2 add the onion and carrots and heat for an additional minute.
• 3 add 2 cloves and 3 peppecorns to bottom of each of the jars.
• 4 pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
• 5 add 2 cloves and 1 teaspoon salt to each of the jars.
• 6 in a pan, combine the vinegar and water and bring to a boil.
• 7 pour over the chiles.
• 8 seal and process the jars in a boiling water bath for 15 minutes.
• 9 store for 4 weeks in cool, dark place.
• 10 i always add more peppercorns and garlic to each jar.