JALAPEÑOS EN ESCABECHE (TAQUERIA PICKLES)
About 1 quart jar
These tangy pickles are a natural with rich meats like Braised Carnitas or Braised Pulled Pork. We recommend wearing gloves while handling the jalapeños.
Combine and pack into a clean quart jar:
- 12 jalapeño peppers, seeded and cut into large “chips” (as for Pickled Peppers II)
- 3 medium carrots, cut on the diagonal into ¼-inch-thick slices
- ½ medium onion, thinly sliced
Bring to a boil in a medium saucepan:
- 1 ½ cups cider vinegar or distilled white vinegar
- 1 cup water
- 6 garlic cloves, smashed
- 1 tablespoon salt
- 1 ½ teaspoons black peppercorns
- 1 ½ teaspoons dried Mexican oregano
- 1 bay leaf
- ½ teaspoon cumin seeds
- (2 whole cloves)
Pour the brine over the vegetables and let sit at room temperature until completely cooled. Cover and refrigerate for at least 4 hours, preferably overnight. Store refrigerated for up to 1 month.