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Brett

Nov 30, 1919, 12:00 AM

Post #1 of 2 (419 views)

pickled jalapenos

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I guess I’m not exactly a cook, but I was hoping to extend my current limited boundary of ‘Great Nachos’ to something a little more interesting, pickled jalapenos.
Yeah I know it’s not much more exciting, but hey, you gotta start somewhere.
I have had a look around for books and recipes on the net, but till now have had no luck. So taking this into account I would love to hear from anybody who has a proven method that also keeps the chillies nice and crisp.

All the best.

Brett.

gran

Nov 30, 1919, 12:00 AM

Post #2 of 2 (419 views)

pickled jalapenos

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Jalapenos en escabeche
(pickled jalapenos)

1 lb. jalapeno chiles
2 c. cider vinegar
1 c. oil
4 sliced carrots
1 sliced red onion
5 cloves garlic (halved)
2 whole cloves
1 sprig thyme
1 sprig marjoram
2 tsp. dried oregano
1 c. water
5 bay leaves
1 tbsp peppercorns
2 c. cauliflour cut in flowerettes 1 tsps salt
Cut jalapenos in half lengthwise and remove seeds and membranes. In a large skillet heat the oil, add the garlic and carrots and saute for two mins. add the chiles,onion and cauliflour saute two more mins.Add rest of the dry ingredients and stir well.Add the vinegar and water,bring to a boil and simmer covered for seven mins. Remove from heat and let stand,covered for aboutfifteen mins.Let marinate overnight before serving.