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Prep time
24 hours 10 minutes
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Cook time
5 minutes
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makes
2 quarts
Author Notes
Pickled jalapeños with carrots —Rick Martinez
Test Kitchen Notes
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
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Ingredients
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3 tablespoons
extra-virgin olive oil
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15
medium chiles jalapeños (498 grams)
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1/2
large white onion (198 grams), cut into ½-inch wedges
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2
large carrots (130 grams), peeled and cut crosswise into ½-inch-thick slices
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5
garlic cloves, peeled
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4
fresh thyme sprigs
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4
bay leaves
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2
whole cloves
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1
teaspoon dried oregano, preferably Mexican
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1/2 teaspoon
black peppercorns
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2 cups
distilled white vinegar
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1/2 teaspoon
(8 grams) Morton kosher salt
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1 teaspoon
granulated sugar
Directions
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In a large pot over medium, heat the oil. Cook the jalapeños, onion, carrots, garlic, thyme, bay leaves, cloves, oregano, and peppercorns, stirring until the jalapeños are bright green and the onion is translucent.
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Add the vinegar, ½ cup water, the salt, and sugar and bring to a simmer. Cook, stirring, until the jalapeños are olive green and crisp-tender. Let cool.
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Transfer to jars, seal, and refrigerate for at least 24 hours before serving.
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Do ahead: The escabeche can be made 2 months ahead. Store in an airtight container
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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