These jalapeños are a simple version of escabeche, the Mexican mix of pickled jalapeños, carrots, and onions. They are perfect on tacos or for giving burgers a little extra kick.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 pints
- 1 lb. jalapeño chile peppers
- 1 white onion
- 8 garlic cloves
- 3 cups apple cider vinegar or white distilled vinegar
- 2 Tbsp. salt
- 2 bay leaves
- 2 tsp. sugar
- 2 pint jars with lids
- Remove stems from jalapeños and cut chiles into thick rings.
- Peel onion and coarsely chop. Peel garlic cloves.
- Bring vinegar, salt, bay leaves, and sugar to a boil. Add jalapeños, onions, and garlic. Reduce heat to a simmer and cook until jalapeños are tender, about 5 minutes.
- Pack jalapeños and onions into the jars. Top with enough of the vinegar to cover and seal with lids. Let cool to room temperature. Keep for up to two months in the refrigerator.