Chiles Jalapenos en Escabeche

Pickled Jalapeno Chiles

1  white onion, peeled and quartered
1  carrot, peeled and sliced
6  cloves garlic, peeled
5  {bay leaves}, toasted
1 teaspoon {coriander seeds}, toasted
1 teaspoon whole {black pepper}, lightly toasted
2  sprigs {oregano} or 1 tablespoon toasted Mexican oregano
2  sprigs {thyme} or 1 tablespoon dried thyme
3 tablespoons kosher salt or 3 tablespoons sea salt
1/3 cup sugar
1  quart apple cider vinegar
1  pint distilled white vinegar
1 cup cool water
1 pound whole fresh jalapeno chiles (about 18 depending on size), rinsed well and dried
Place all ingredients except the chiles and the water in a nonreactive pot and heat to boiling.

Remove from the heat and add the cool water.

Stir in the chiles and allow to cool to room temperature.

Place in a glass or other nonreactive container, seal well, and refrigerate for 48 hours.

Stir well, taste, and add additional salt if needed.

Store tightly covered in the refrigerator.

Ease of Preparation: Moderate

Preparation Time: 5 min
plus cool-down time

Cook Time: 10 min

Servings: 18

Recipe By: Daniel Hoyer

From:  Culinary Mexico
Used with permission of Gibbs Smith

Nutrition Facts
As prepared, each serving contains 10 calories, 0g total fat, 0mg cholesterol, 220mg sodium, 3g total carbohydrate and 0g protein.