Wednesday, October 27, 2010
Escabeche (pickled jalapenos)
Week 6 of Fall Fest is "Mad Stash" where we celebrate what we are canning, preserving, freezing, etc. I decided to share my escabeche recipe, which is a Mexican side dish of pickled jalapenos and other vegetables. I started making this a few years ago and it has always been a hit with everyone who has tried it. It's great as a appetizer or side with any Mexican meals. The jalapenos can be cut up and used in many items and the brine can be used in marinades. It's a great way to use up a lot of the jalapenos that you may have along with other vegetables. The below recipe will make about four pints of escabeche.
about 1 pound jalapenos (green and red are fine)
1 medium yellow onion, peeled and thickly sliced
2 cups cauliflower florets
handful of green beans
1 head of garlic, cloves separated and peeled
2 medium carrots, peeled and thickly sliced
1/3 cup olive oil
4 cups apple cider vinegar
2 tablespoons sea salt
1 tablespoon sugar
2 bay leaves
5 sprigs of thyme
1/2 teaspoon dried oregano or rosemary
1 teaspoon black pepper corns (optional)
Using a paring knife, cut an "X" into the tip end of each jalapeno. This will allow the vinegar to penetrate and the chile flavor to get out into the brine. Heat oil in a large and deep skillet over medium heat. Add the jalapenos, onion, cauliflower, and garlic and fry for about 8-10 minutes, stirring occasionally.
Add the vinegar, salt, sugar, herbs, and pepper corns (if using). Continue cooking and bring to a boil then reduce to a simmer. Continue cooking until the jalapenos are fully cooked, about 10 minutes. Fill four sterilized pint-sized jars with the vegetables and then fill the jars with the brine. Top off with more vinegar, if needed. Top with sterilized lids and rings and process in a hot water bath for 10 minutes. Let cool and make sure the jars all "pop." Store in a dark place and refrigerate once opened.
Still want other things to "stash" or preserve? How about: spiced pickled grapes, watermelon rind pickles, spiced peach butter, dill pickle chips, or homemade applesauce?