Turn up the volume on taco night with these Jalapeños en Escabeche,
or weave them into any number of menus as your taste buds see fit. Tart and piquant, this pickled condiment can be added to nachos
and sandwiches, and will keep four months in the refrigerator.
Makes
20 servings (5 cups)
Total Time
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Ingredients
HEAT:
ADD:
Test Kitchen Approved
Instructions
Heat vinegar, water, oil, salt,
sugar, bay leaf, and oregano
in a pot over high to boiling.
Add jalapeños, carrots, onion,
and garlic; return to a boil.
Reduce heat to medium-low
and simmer jalapeño mixture
until carrots are crisp-tender,
7–8minutes; let cool.
Transfer jalapeño mixture
to jars with tight-fitting lids
and chill.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 18
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 103mg 4%
% Daily Value*
Carbs 4g 1%
Fiber 1g 4%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
