Easy Slow Cooker Pickled Jalapeno Peppers (Real Food, Paleo, Whole30, Vegan)

Man, are these good! Pickled jalapenos, also known as chiles in escabeche, are peppers pickled with vinegar and spices

I love how easy it is to make a large batch of these jalapenos and they will happily sit in the refrigerator for weeks.

Why make your own? Store-bought peppers tend to contain additives that are unnecessary. Below is the list of ingredients to the readily available La Costena brand of pickled jalapeno peppers:

Ingredients: jalapeno peppers, water, onions, carrots, vinegar, iodized salt, spices and soybean oil.

Personally, I avoid all things soy because soy is the complete opposite of a wonder food.

And Embasa brand of pickled jalapenos also contains added sugar. Oh, those sneaky food manufacturers!

Canned jalapeno peppers also tend to taste flat and well, canned. My home-pickled peppers taste fresh and vibrant and delicious. And, I love to use the yummy brine in a ton of other things, such as salad dressings, mixed into a tuna salad or even used to marinate pork, chicken or fish. It is that good. And you cannot do that with the brine that comes with store-bought peppers.

Traditionally, cauliflower florets are added to this but I don't always have them on hand. Feel free to add a small handful if you want!

Easy Slow Cooker Pickled Jalapeno Peppers

1 lb jalapenos chiles, rinsed, long stems trimmed
2 carrots, sliced
1/2 white onion, peeled and sliced into thin strips
1 tablespoon sea salt
2 dried bay leaves
1/2 teaspoon black peppercorns
4 whole cloves
1 tablespoon cane sugar
2 cups white vinegar
2 cups raw apple cider vinegar
2 tablespoons tequila (I used a white but regular will work, too)

In a 5-quart slow cooker, add the peppers and remaining ingredients. Stir well, cover and cook for 3 hours on low. Let the peppers and vegetables cool before storing a glass container, along with the brine, in the refrigerator. They will keep for several weeks.

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