29 lines
1.6 KiB
Markdown
29 lines
1.6 KiB
Markdown
---
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created: '2026-04-05T05:54:01+00:00'
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id: f11ebcc5-6288-4b1c-b835-6ca2fb891792
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links: []
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modified: '2026-04-05T05:54:01+00:00'
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summary: This recipe from Rick Bayless details how to make pickled jalapeños by simmering
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sliced peppers, garlic, onion, and carrot in vinegar and spices, followed by cooling
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and refrigerating for at least a day before use, ensuring they keep for months.
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tags: []
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title: Escabeche Pickled Jalapenos and Carrots
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---
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From Rick Bayless
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### INGREDIENTS
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- 3 tablespoons vegetable or olive oil
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- 5 garlic cloves, peeled
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- 1/2 medium onion, cut into ¼-inch slices
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- 1 large carrot, peeled (if you wish) and cut into ¼-inch slices on the bias
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- 6 to 8 large or 12 medium [jalapeno chiles](https://www.rickbayless.com/ingredient/jalapeno-chiles/)
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- 1 cup vinegar (both distilled white and apple cider vinegar are common in Mexico)
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- 2 or 3 bay leaves
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- About 1/2 teaspoon coarsely ground black pepper
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- About 1 teaspoon dried mixed hierbas de olor (typically thyme, marjoram and/or oregano)
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- A generous teaspoon salt
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### INSTRUCTIONS
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In a large (4-quart) saucepan, heat the oil over medium. When hot, add the garlic cloves and onion. Cook, stirring regularly, until the onion is translucent, about 4 minutes. Add the rest of the ingredients, along with 1 cup water. Bring to a simmer, partially cover and simmer, stirring from time to time, until the carrots are crisp-tender and the jalapeños have turned olive-green, 8 to 10 minutes. Taste and season with more salt if necessary. Pour into a heat-proof storage container and cool. Cover and refrigerate for a day before using. They will keep for months refrigerated in a sealed container. |