Jalapenos En Escabeche Pickled Jalapenos

This recipe came from too many chiles! use any small hot pepper you want, just don't limit to jalapenos.

In a pan , saute the chiles in the oil until the skin starts to blister.

Add the onion and carrots and heat for an additional minute.

Add 2 cloves and 3 peppecorns to bottom of each of the jars.

Pack the chile mixture into sterilized pint jars leaving 1 / 2-inch head space.

Add 2 cloves and 1 teaspoon salt to each of the jars.

In a pan , combine the vinegar and water and bring to a boil.

Pour over the chiles.

Seal and process the jars in a boiling water bath for 15 minutes.

Store for 4 weeks in cool , dark place.

I always add more peppercorns and garlic to each jar.

jalapeno, olive oil, onion, carrots, garlic cloves, black peppercorns, pickling salt, white vinegar, water