Ingredients
Equipment
small soup pot
Mason Jars
Cooking Instructions
- Wash the jalapeños and slice them into thin rings.
- Place the sliced jalapeños and garlic cloves into a clean pint-sized mason jar.
- In a small saucepan, combine the vinegar, water, salt, sugar, peppercorns, oregano, and bay leaves.
- Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve completely.
- Remove the brine from the heat.
- Carefully pour the hot brine over the jalapeños, making sure they are completely submerged.
- Tap the jar gently to release any trapped air bubbles.
- Let the jar cool to room temperature.
- Seal with the lid and refrigerate for at least 24 hours before serving.
- Store refrigerated for up to 1 month.
Nutrition
Notes
Wear gloves when slicing jalapeños to protect your hands.
The peppers become more flavorful after 2-3 days in the refrigerator.
Add sliced carrots or onions for a traditional Mexican escabeche variation.
Keep the jalapeños fully submerged in the brine for the best quality.
The peppers become more flavorful after 2-3 days in the refrigerator.
Add sliced carrots or onions for a traditional Mexican escabeche variation.
Keep the jalapeños fully submerged in the brine for the best quality.