Pickled Chilies
Submitted by christiec
Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese are the bright pickled jalapenos that show up at every taqueria, called chiles en escabeche south of the border. The defining technique here is blistering the chilies in hot oil before they hit the jar. That quick blister loosens the tough outer skin so it peels away easily and gives the finished pickles a smokier, deeper flavor than raw chilies could ever deliver.
Carrots and onion go into the pan after the chilies, sauteed just until tender-crisp. They get packed in alongside the peppers in the canning jars, picking up the chili heat over time and turning into the addictive vegetable garnish that always disappears first when you open a jar. Whole garlic cloves round out each jar with savory depth that mellows over weeks of pickling.
The finishing splash of olive oil floating on top of the brine is the traditional Mexican touch. It seals out air and keeps the chilies from oxidizing while adding richness when you spoon some out onto tacos or burritos.
Pro Tips
- Blister the chilies in batches if needed. Crowding the pan steams them instead, and you lose the flavor benefit.
- Use a knife inserted along the inside of the jar to pop air bubbles before sealing. Trapped air shortens shelf life.
- Process in a boiling water bath for the full 15 minutes for shelf-stable storage. Skip the water bath only if planning to keep them refrigerated.
- Test seals after 30 to 45 minutes by pressing the lid. Fully sealed lids do not flex.
Variations
- Use a mix of jalapenos, serrano peppers, and small banana peppers for a heat-graduated jar.
- Add whole bay leaves, oregano, or a teaspoon of cumin seeds to each jar for layered Mexican spice.
- Substitute apple cider vinegar for the white vinegar for a fruitier, less sharp pickle.
Ingredients
Directions
Put 2 tablespoons oil in a skillet and add washed and dried chilies.
Cook only until skins blister. Remove chilies and add carrots and onion and sauté until tender/crisp.
Peel and pack chilies in standing position in hot clean pint canning jars.
Add salt to taste; about ¼ to ½ teaspoon to each jar. Add 2 cloves garlic, 4 to 6 carrot slices and 2 onion slices.
Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar.
Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there.
This is done by moving the knife side to side.
Add olive oil to within ½-inch of rim of each jar.
Cover with lids and caps and adjust.
Process in hot water bath for 15 minutes.
Remove jars and place on towels away from any drafts to drain.
Let stand 30 to 45 minutes until lids seal.
Test seals after allowed time by pressing lids.
If lids stay down they are sealed.
If not, store those jars of pickles in refrigerator after they have cooled.
Store sealed jars in pantry or under sink or in a cool, dark place.
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