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Jalapenos En Escabeche



Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 ½ pounds jalapeño pepper
small to medium
6 cups white wine vinegar
at least 5% acidity
6 cups water
2 teaspoons salt
10 ounces pearl onions
1 head cauliflower florets
1 pound baby carrots
27 sprigs oregano
or marjoram or rosemary
18 cloves garlic
18 each dried red chiles
18 each bay leaves
3 tablespoons pink peppercorns


In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered and split, about 7 minutes.

Don't overcook or allow them to soften.

Remove from skillet and cool.

In a nonreactive pan, combine the vinegar, water, and salt.

Set over medium heat and bring to a boil.

Lower the heat, cover, and keep the brine hot.

Pack the prepared jars tightly with the jalapenos, onions, cauliflower, carrots, oregano, garlic, dried chiles, and bay leaves, leaving ½ inch headspace.

Add 1 teaspoon pink peppercorns to each jar.

Pour the vinegar mixture into the jars, covering the contents of each completely and leaving ½ inch headspace.

Process for 15 minutes in boiling water bath.

Store at least 6 weeks before using.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1041g (36.7 oz)
Amount per Serving
Calories 2186% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1319mg 55%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 36%
Sugars g
Protein 11g
Vitamin A 340% Vitamin C 155%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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