Pickling & Relishes

Escabeche

Pickling & Relishes

Escabeche

Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. They can be eaten as a snack or appetizer, or served on the plate alongside Mexican recipes.

Makes:

about 2 quart jars (32 oz)

Prep:

20 Minutes

Processing Time:

15 Minutes


INGREDIENTS

4 red, yellow and green peppers, cut into 1/2 inch strips

2 large onions, halved and sliced into 1/2 inch sections

3 carrots, cut crosswise into 1/4 inch slices

5-6 large jalapeños, quartered and seeded

8 green tomatoes or tomatillos, quartered

4 cups white vinegar (5% acidity)

1 cup water

4 tsp. salt

5 garlic cloves, minced

1 tsp. cumin seeds

1 tsp coriander seeds

2 tsp. Mexican oregano

2 bay leaves

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

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Lightly char vegetables over a flame on a grill or in a broiler, set aside.

NEXT, TIME TO COOK!

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Combine vinegar, water salt and garlic in a non-reactive pot over medium heat and bring to a simmer.

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Divide vegetables and spices evenly.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot vegetables into a hot jar leaving a 1/2 inch headspace. Ladle hot pickling liquid into jar to cover rind leaving 1/2 inch headspace Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process quart jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed

HAPPY CANNING!