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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